How To Make Fluffy Cranberry Orange Muffins
You wouldn’t find any delicious muffin recipe with ingredients that are as healthy as this one! Make them in batches without guilt.
Serves:
Ingredients
- 2cupsfresh cranberries
- 2cupswhite whole wheat flour,or regular whole wheat flour
- 1tspbaking powder
- ½tspbaking soda
- ½tspfine sea salt
- ⅓cupmelted coconut oil,or extra-virgin olive oil
- ¾cuphoney,or maple syrup
- 2eggs,preferably at room temperature
- 1cupGreek yogurt,plain
- 2tspvanilla extract
- 1medium orange,zest, about 1 tsp, preferably organic
- 1tbspturbinado sugar,also called raw sugar, for sprinkling on top
Instructions
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Preheat the oven to 400 degrees F. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
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In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed). Set aside.
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In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
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In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
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Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar.
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Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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Place the muffin tin on a cooling rack to cool.
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Run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition
- Calories: 235.71kcal
- Fat: 8.55g
- Saturated Fat: 6.34g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.68g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 37.45g
- Fiber: 3.29g
- Sugar: 21.19g
- Protein: 5.53g
- Cholesterol: 29.85mg
- Sodium: 202.68mg
- Calcium: 62.41mg
- Potassium: 130.23mg
- Iron: 1.04mg
- Vitamin A: 13.22µg
- Vitamin C: 8.35mg
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