HomeDesert InsiderThe Best Cranberry and Orange Muffins

The Best Cranberry and Orange Muffins

These muffins are fluffy, moist and absolutely delicious! Made with wholesome ingredients and no refined sugars.

Ingredients

Dry

Wet

  • ⅓ cup unsweetened apple sauce (83g) 
  • ½ cup unsweetened coconut milk 
  • Zest from 1 orange (about 1-2 tsp)
  • ¼ cup fresh squeezed orange juice (about 1 large orange)
  • ¼ cup coconut oil, melted (can sub with applesauce for oil free)
  • ¼ cup banana, mashed (75 g)
  • 1 teaspoon vanilla extract
  • 1 cup cranberries or cherries (fresh or frozen)

Directions

1. Preheat oven to 400 F. Line a muffin tin with liners (I use the reusable silicon cups) or lightly oil.

2. In a medium bowl, whisk together dry ingredients: flour, sugar, salt, baking powder and cinnamon.

3. In a separate bowl combine wet ingredients: mashed banana, applesauce, milk,  orange zest, orange juice, melted oil, mashed banana & vanilla extract.

4. Add wet ingredients to dry and lightly combine.

5. Gently fold in cranberries and spoon batter into muffin cups, filling to the rim. Top with a few cranberries and a sprinkle of coconut sugar for extra sweetness and crunch (optional).

6.Bake for 17-20 min (center rack) or until toothpick inserted into middle comes out clean. Allow to cool.

Storage: Muffins will keep on counter for about 3 days in an airtight container. In the refrigerator up to 6 days and freezer 2-3 months. 

For tips, substitutions and more deliciously healthy recipes visit  www.afoodiesbliss.com 

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular