Healthy Cranberry Orange Muffins
These healthy cranberry orange muffins are the perfect blend of zesty citrus and tart cranberries, creating light and fluffy muffins that are both nutritious and delicious. Ideal for breakfast or a snack, they're easy to customize to fit various dietary needs.
Ingredients
- 1 large egg
- 1 cup plain yogurt
- 1/4 cup avocado oil, melted coconut oil, light olive oil, or melted butter
- 1 cup maple syrup, honey, or agave
- Zest of 1 large orange (about 1 tablespoon)
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups whole wheat or spelt flour + 1 tablespoon, for dusting cranberries
- 2 cups cranberries, fresh or frozen
- 1 tablespoon sugar, for sprinkling on top
Instructions
- Preheat your oven to 425°F and lightly grease a 12-cup muffin tin with non-stick spray or line with paper liners.
- In a large mixing bowl, whisk the egg for about 10 seconds until frothy. Add the yogurt, oil, maple syrup, orange zest, and vanilla extract. Whisk until smooth.
- Sift in the baking powder, baking soda, and salt. Stir until incorporated and no lumps remain.
- Slowly add the flour, mixing gently until just combined. Do not overmix – the batter should be thick but smooth.
- In a separate bowl, toss the cranberries with 1 tablespoon of flour to prevent them from sinking during baking.
- Fold the floured cranberries into the muffin batter with a spatula, using a gentle hand to distribute evenly.
- Use an ice cream scoop or spoon to divide the batter evenly between the 12 muffin cups. Sprinkle the tops with sugar for a golden, sparkly finish.
- Bake at 425°F for 10 minutes, then lower the oven temperature to 375°F without removing the muffins. Continue baking for another 13 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tins for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!