Healthy Cranberry Orange Muffins
Love a great cranberry orange muffin recipe? This healthy cranberry muffins recipe has wholesome ingredients and contains no refined sugar!
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out - no sticking!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour
- 1/2 cup granular monk fruit sweetener like Lakanto
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1/3 cup unflavored coconut oil
- 1/3 cup fresh squeezed orange juice juice of 1 medium orange
- 1 egg
- 2 Tablespoons orange zest zest of 1 medium orange
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries rinsed and halved
Instructions
- Preheat oven to 400 degrees. Line a muffin tin/cupcake pan with paper liners or silicone baking cups. Set prepared pan aside.
- 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.
- Fold in the haved cranberries and orange zest.
- 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.
- 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.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator. They will keep for up to 5 days refrigerated.
Freezing: either wrap individually in plastic wrap or store in an air-tight container in your freezer. Muffins will keep for up to 3 months frozen. To defrost, let come to room temperature overnight, or defrost in the microwave on 50% power using 30 second increments.
Nutrition
Serving: 1muffinCalories: 143kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 249mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!