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Healthy Cranberry Orange Muffins

Healthy cranberry orange muffin with parchment liner on white marble cake stand, with other muffins in background

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  1. These healthy cranberry orange muffins are fluffy and bursting with fresh cranberry and orange flavor! Made with wholesome ingredients and naturally sweetened, they're the perfect brunch or breakfast treat for the holidays.

Ingredients

Units Scale
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup virgin coconut oil, melted and slightly cooled
  • 3/4 cup pure maple syrup
  • 2 eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or whole milk for richest flavor!)
  • 2 tablespoons fresh orange juice (from one orange)
  • orange zest from one orange (~2 tsp; same orange as above)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh cranberries (leave whole or roughly chop)
  • Optional: coarse turbinado sugar for sparkling tops

Instructions

  1. Preheat & prep. Preheat your oven to 425 degrees, and line a 12-cup muffin tin with unbleached parchment liners (or grease the muffin tin).
  2. Mix dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in bowl.
  3. Mix wet ingredients. Whisk together the melted and cooled coconut oil, pure maple syrup, eggs, yogurt, orange juice, orange zest, and vanilla extract in a separate, large bowl. Make sure to thoroughly whisk these together so that the maple syrup is fully incorporated into the other ingredients.
  4. Combine dry ingredients into wet ingredients. Add the dry ingredients mixture to the wet ingredients mixture and mix until just combined, taking care not to over-mix. Gently fold in the cranberries.
  5. Fill muffin tin. Spoon the muffin batter evenly into each muffin cup, and sprinkle with coarse sugar if desired.
  6. Bake muffins. Bake the muffins at 425 degrees for 5 minutes, then reduce heat to 350 degrees. Bake at 350 for 13-16 more minutes. I recommend testing the muffins with a toothpick at minute 13 of baking at 350 degrees (minute 18 of total baking time). If the toothpick comes out dry with a couple tender crumbs, take the muffins out. If not, allow them to bake for a couple more minutes before removing them from the oven. Carefully remove the muffins from the tin and allow them to cool for five minutes.

Notes

  1. Storage & Freezing: Store cranberry orange muffins in an airtight container at room temperature for up to three days, then transfer to the fridge. To freeze, place muffins in an airtight container or freezer-friendly bag, and freeze for up to three months.