• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1 egg
  • 1/4 c. half and half (I used fat free half and half)
  • 3 T. canola oil
  • 1/3 c. sugar or Splenda (I used sugar)
  • 1 medium apple, peeled and chopped (I did not peel mine)
  • 2 t. cinnamon
  • 1 c. whole wheat flour
  • 1 c. quick oats (I used old fashioned because that was what I had)
  • 1/4 t. salt
  • 1 t. baking powder
  • 1/2 t. nutmeg
  • 2/3 c. dried cranberries
  • 1/2 c. chopped walnuts


  • Preheat oven to 400. Beat egg, half and half, oil, and sugar.
  • In large bowl, combine remaining ingredients.
  • Fold egg mixture into dry mixing bowl just enough to moisten.
  • Spoon batter into muffin tin, filling 3/4 full and bake 15-20 minutes.
  • Per serving (figured with the apple peel and using sugar and fat free half and half): 161 calories, 7 g fat (3 g mono, 3 g poly, 1 g sat), 18 mg cholesterol, 97 mg sodium, 21 g carb, 3 g fiber, 4 g protein. Diabetic exchanges:
  • 1 bread, 1 1/2 fat, 1/2 other carb


I got this from a friend on TOH BB and tweaked it slightly to make it even healthier (my tweaks are in parenthesis). Who says healthy food can't be delicious? 3 WW points per muffin for normal size muffins)

Categories: Bread  Muffin  Weight Watchers 

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