Cranberry Orange Muffins
Servings 12 -14 muffins
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: 1muffin | Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 242mg | Fiber: 2g | Sugar: 14g
