Cran-Orange Oatmeal Muffins

Ingredients

• 1 cup rolled oats
• 1 cup orange juice
• 1/2 cup plain yogurt
• 1/2 cup granular sucrolose sweetener (such as Splenda)
• 1 tablespoon molasses
• 2 eggs, lightly beaten
• 1 cup whole wheat flour
• 1/4 cup rye flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/2 cup ground pecans, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.

Combine oats and orange juice in a large bowl; soak for 15 minutes. Stir yogurt, sucralose sweetener, and molasses into oat mixture; add eggs and beat.

Mix whole wheat flour, rye flour, baking powder, salt, baking soda, and nutmeg into oat mixture; add vanilla and cranberries. Spoon batter into prepared muffin cups and sprinkle pecans over the top of each muffin.

Bake in the preheated oven until golden brown and cooked through, about 20 minutes.