Easy Cranberry Orange Muffins



Dry Ingredients: – 2 c. whole wheat flour – 1/2 c. granular monk fruit sweetener, like Lakanto – 1 tsp. baking powder – 1 tsp. baking soda – 1/2 tsp. salt Wet Ingredients: – 1 c. unsweetened almond milk – 1/3 c. unflavored coconut oil – 1/3 c. fresh squeezed orange juice (juice of 1 medium orange) – 1 egg – 2 Tbsp. orange zest (zest of 1 medium orange) – 1 tsp. vanilla extract – 1 c. fresh cranberries, rinsed and halved


Step 1

Preheat oven to 400 degrees. Line a muffin tin/cupcake pan with paper liners or silicone baking cups. Set prepared pan aside.

Step 2

To a mixing bowl, measure out the dry ingredients and whisk together to combine. Add in the wet ingredients: almond milk, orange juice, oil, egg and vanilla. Whisk together until batter becomes smooth and well combined.

Step 3

Fold in the halved cranberries and orange zest.

Step 4

Using a ladle, ice cream scoop or spoon, fill each cup in the prepared muffin tin nearly full with batter. You'll have enough batter to make 12 full muffins.

Step 5

Bake at 400 degrees for 18-20 minutes or until golden brown. Test for doneness by inserting a toothpick into the center of a muffin. If toothpick comes out clean and crumb-free, the muffins are done. Cool 10-15 minutes before serving.

Check out a couple of our other cranberry recipes below!