Cranberry Almond Chocolate Chip Muffins

I love dessert for breakfast.  When I bake muffins I make them as healthy as I can so I don’t feel guilty eating them for breakfast.  Oil and butter can be swapped for apple sauce, mashed banana or Greek yogurt (or some combination thereof).  Sugar can be reduced, especially if using banana as it has naturally occurring sugars.  Nuts and/or seeds are added for an extra protein boost.  White flour is swapped for a combination of whole wheat and Red Fife.  Oats or other grains are added.  Fruit is increased.

Here is one of my favourite dessert-for-breakfast muffin recipes.  I had a craving for chocolate while making these so I threw in some chocolate chips, which does stray from the healthy breakfast a little bit, but I think it adds a little extra something that might just make it easier to get up in the morning.

This is a double recipe.  I leave a few muffins out for breakfast for the week and freeze or refrigerate the rest.  But the recipe can easily be halved if you only want a single batch.


1 1/2 cups whole wheat flour
1 1/2 cups Red Fife flour
1 cup oats
4 tsp baking powder
2 tbsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1 cup plain Greek yogurt
1 cup apple sauce
2 large eggs
4 tbsp lemon juice
2 tsp vanilla
4 cups cranberries, fresh or frozen, coarsely chopped (pulse a couple of times in a food processor for quick chopping)
1 cup sliced almonds
3/4 cup chocolate chips (optional)


1. Preheat oven to 400. Rub cups of two 12 cup muffin tins with butter.  Sprinkle with whole wheat flour and shake to evenly coat to prevent sticking.

2. In a large bowl combine flours, oats, baking powder, baking soda and salt. Set aside.

3. In a large bowl or mixer add brown sugar, yogurt, apple sauce, eggs, lemon juice and vanilla.  Stir until combined. Gently add flour mixture a little at a time, stirring until moistened. Add cranberries, chocolate chips and and continue stirring.

4. Divide the batter among the muffin cups. Sprinkle the tops with pinch of brown sugar.

5. Bake until brown and an inserted toothpick comes out clean, about 22 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Makes 24 muffins.

Adapted from Eating Well.


5 thoughts on “Cranberry Almond Chocolate Chip Muffins

  1. Pingback: Sunday Baking: Healthy Carrot Oatmeal Breakfast Muffins « Locavore Girl in the City

  2. oh my, these sound wonderful…I’ve been trying to find healthy breakfast grab and go things to bake for my teens (or better yet, have them bake!), rather than spending half my salary on Clif Bars. I will definitely have to try these.

    • The recipe is quite adaptable to whatever combination of fruit and nuts you have on hand. Super healthy, plus the Greek yogurt has lots of protein and will keep them full for a while!

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