Don’t berry your feelings – I berried it in these healthy muffins for you. Oh, and I didn’t use just any berries. I used one of fall’s classical fruits, cranberries. While there seemed to be a local shortage of this vitamin C loaded fruit, I managed to get my hands on some. What did I do with them? I added it to muffins. Not just any muffins, but for my scary- not - so scary spidey muffins. Let’s just say this is a great way to get my nephews to chow down on some wholesome muffins. These muffins are on the tartier side due to the cranberries; however, the cinnamon and chocolate topping does give a hint of sweetness. Give them a try and let me know what you think.
Cranberry Chocolate Spidey Muffins
Makes 12 muffins
3c large flaked oats
2 tbsp cinnamon, ground
¼ tsp sea salt
2 tsp baking powder
1.5c milk, 1%
1/2c apple sauce, unsweetened
1/4c olive oil
1c cranberries, fresh
1 tbsp chia seeds
12 Reese mini cups
brown icing and 6 set of eyes
Preheat oven to 350F and line a muffin pan (could also use non-stick muffin tray).
In a large bowl mix together the oats, cinnamon, salt and powder.
In another bowl whisk together the milk, applesauce, olive oil and eggs. Add wet mixture to oat mixture and stir well. Stir in cranberries and chia seeds.
Once mixed, divide evenly into muffin pan and bake for approximately 30 minutes. Let muffins cool prior to adding the Reese mini cup and appropriate Spider decorations.
Nutritional Information (per one muffins):
Energy: 200kcal Protein: 5g Fat: 9g (saturated fat 2g) Carbohydrates 27g FIbre:3g
These muffins are a good source of calcium.