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Cranberry Orange Muffins
These Cranberry Orange Muffins have tons of sweet-tart flavor and are perfect for the holidays! Make them with fresh or frozen cranberries.
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Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
12
-14 muffins
Author:
Madison | A Joyfully Mad Kitchen
Equipment
SAWNZC Silicone Baking Cups for Muffins and Cupcakes, Set of 12
Wilton 12-Cup Non-Stick Muffin Pan
Red Co. 11-inch Cake & Cupcake or Muffin Carrier
Ingredients
1 ½
cups
all purpose flour
¾
cup
old fashioned rolled oats
½
cup
coconut sugar or brown sugar
1
tablespoon
baking powder
½
teaspoon
ground cinnamon
½
teaspoon
salt
½
cup
almond milk
½
cup
yogurt
¼
cup
coconut oil
2
large eggs
2
teaspoons
pure vanilla extract
zest from one orange
juice from one orange
1
cup
fresh or frozen cranberries
Instructions
Preheat oven to 375°F. Prepare a 12 cup muffin tin.
In a large mixing bowl, combine flour, oats, coconut sugar, aluminum free baking powder, cinnamon, and salt.
In a glass liquid measuring cup, combine remaining milk, yogurt, coconut oil, eggs, vanilla extract, orange juice and zest.
Create a space in the center of the bowl. Pour ingredients into the bowl and gently mix ingredients with a silicone spatula.
Gently fold in cranberries.
Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
Store in an airtight container, lined with paper towels, for up to 3 days.
Nutrition
Serving:
1
muffin
|
Calories:
198
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
242
mg
|
Fiber:
2
g
|
Sugar:
14
g