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Makes about 16 muffins


  • 1 1/2 cup quick oats
  • 1 1/4 cup flour
  • 3/4 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup plain nonfat yogurt
  • 3/4 cup 1% milk
  • 1/4 cup canola oil
  • 1 egg
  • 1 flax egg (3 Tbsp. water + 1 Tbsp Flax)
  • 2 tsp orange zest
  • 1 macintosh apple, diced
  • 1 cup cranberries, chopped


Preheat oven to 400 degrees.

Put oats in food processor and process until it resembles corn meal. In a large bowl, combine oats, flour, spices, baking powder, baking soda and salt. Make a well in the center.

Combine yogurt, milk, canola oil, egg, flax egg and zest in a bowl and pour into dry ingredients. Stir until moistened and then fold in apples and cranberries.

Spoon batter into muffin tins lined with paper or coated with cooking spray. Bake for 20-25 minutes.

Nutrition analysis per serving: 160 calories, 5 g fat, 4 g protein, 27 g carbohydrate, 2 g fiber, 200 mg sodium

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