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Whole Wheat Cranberry Muffins

Categories: Muffins

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The whole wheat and flax seed in this recipe make this a healthier option than just all-purpose flour alone.


  • 1 c. all-purpose flour
  • 1 c. whole wheat pastry flour
  • 1/2 c. sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 lg. eggs lightly beaten
  • 1/3 c. vegetable oil
  • 1 c. applesauce
  • 1 c. dried cranberries plumped in 1 cup hot water; drain before using in recipe
  • 1/2 c. chopped pecans
  • 2 tbsp. flax seeds


Preheat oven to 350 F. Lightly spray a muffin tin with nonstick cooking spray; set aside.
In a large bowl combine flour, sugar, baking soda, Clabber Girl Baking Powder, salt and cinnamon. Stir well and set aside. In a separate bowl, whisk together the egg, applesauce and oil. Add to the dry ingredients and mix together gently (do not over mix). Gently fold in cranberries, pecans and flax seed. Scoop mixture into muffin cups until 2/3 full.

Bake at 350 F for approximately 30 minutes. Cool for 15 minutes before gently removing muffins from pan.