Photo of Cranberry muffins by WW

Cranberry muffins

Total Time
42 min
17 min
25 min
If you gave up muffins because you were shocked by their calorie and fat content, listen up: Our delicious, healthier version has a fraction of the calories and fat.


Cooking spray

1 spray(s)

All-purpose flour

1¼ cup(s)

Uncooked old fashioned rolled oats

½ cup(s)


¼ cup(s)

Baking powder

1¼ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Fat free vanilla yogurt

1 cup(s)

Fat free skim milk

¼ cup(s)

Liquid egg substitute

2 Tbsp

Reduced-calorie margarine

1 Tbsp, melted

Vanilla extract

½ tsp

Dried cranberries

½ cup(s)


1 Tbsp


  1. Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.
  2. Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
  3. Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
  4. Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.