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Healthy Cranberry Orange Muffins

Bright, fresh, sweet and wholesome muffins for a healthy snack or breakfast
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups fresh cranberries
  • 1 1/2 cups whole wheat, all-purpose, or gluten-free flour
  • 3/4 cup quick-cooking rolled oats or 1/2 cup more flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsweetened applesauce
  • 1/2 cup Greek yogurt, preferably full-fat or 2% see notes for vegan sub
  • 2 large eggs or 2 Tbsp ground flax mixed with 5 Tbsp water
  • 1/3 cup avocado or vegetable oil
  • 2/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1 Tbsp orange juice
  • 1 to 2 Tbsp coarse sugar

Instructions
 

  • Preheat oven to 400 degrees. Place paper cupcake liners into the muffin tin or grease muffin cups with oil.
  • Coarsely chop fresh cranberries using a food process (pulse several times until chopped but not blended) or using a knife. Set aside.
  • In a medium bowl, whisk flour, oats, baking powder, baking soda, salt, and cinnamon until blended.
  • In a large bowl, whisk remaining ingredients, except for the coarse sugar, until combined. Add dry ingredients and mix with a large spoon or spatula. Mix in fresh cranberries.
  • Use a large cookie scoop or 1/4-cup measuring cup to fill muffin tin. Sprinkle coarse sugar or each muffin. Bake until lightly golden brown, 15 minutes
  • Cool completely before enjoying. Store muffin at room temperature for 1 to 2 days then refrigerate for up to 5 days. Freeze muffins, well wrapped, for up to a month.
Keyword Cranberry, healthy muffins