Muesli muffins with almonds and cranberries | Heart and Stroke Foundation

Ingredients

• canola cooking spray
• 1 cup (250 mL) white whole-wheat flour
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (50 mL) ground flaxseed
• 1 1/2 tsp (7 mL) ground cinnamon
• 3/4 tsp (4 mL) baking soda
• 1/3 cup (75 mL) sliced almonds
• 1 1/2 cups (375 mL) quick-cooking or old-fashioned oats, divided
• 1/2 cup (125 mL) dried cranberries, divided
• 1 cup (250 mL) non-fat Greek yogurt
• 1/3 cup (75 mL) canola oil
• 1 (4 oz/114 mL) jar pear purée baby food
• 1 large egg
• 1 1/2 tsp (7 mL) almond extract