Healthy Cranberry Orange Muffins

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Winter mornings are bleak and harsh. Opening my eyes to a room that is dark as a dungeon and a sky as grey as mountain rock, is enough to make me curl back into the blanket. It is only a good breakfast that motivates me and makes me practically jump out of bed in excitement.

There is a special place in my heart for muffins. That being said, I am not talking about the overly sweet ones. I am talking about muffins that are filled with wholesome ingredients and keep me fuelled for a long time without derailing my diet.
Fluffy and moist, these Cranberry Orange Muffins are bursting with flavor in each bite and are sure to please everyone.

Make a batch of these and enjoy a healthy breakfast throughout the week and don't forget to freeze an extra batch, so you can enjoy a quick treat any time you’re craving the flavors of the season!
I love to keep these muffins in my breakfast rotation along with these:
WHAT MAKES THESE MUFFINS SO SPECIAL?
  • QUICK & EASY: These muffins are easy to whip up and are ready in less than 40 minutes!
  • NUTRIENT-DENSE: Our Cranberry Orange Muffins are way healthier than the average bakery muffins. They swap processed white flour for fiber-rich whole wheat and oat flour, refined sugar for honey and also have Greek yogurt for a boost of protein!
  • PERFECT BALANCE OF FLAVORS: The combination of cranberry and orange is a match made in heaven! Tart cranberries combined with the bright sweet flavors of oranges make these muffins so delectable!


HOW TO STORE LEFTOVER MUFFINS

The muffins can be kept at room temperature for 2 days or in the fridge for up to 4 days.


If you made these Healthy Cranberry Orange Muffins, I would love to know how they turned out! Please let me know by leaving a comment below.



Healthy Cranberry Orange Muffins Healthy Cranberry Orange Muffins
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 14 muffins
Calories per serving: 210kcal




Ingredients:
  • 1 1/2 cups whole wheat flour
  • 1 cup oats flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon powder
  • 1/2 teaspoon salt
  • 2/3 cup honey or maple syrup
  • 1/3 cup vegetable oil
  • 1 Tablespoon orange zest
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup Greek yogurt
  • 1 cup finely grated carrots
  • 1 cup chopped fresh cranberries

Instructions:
  1. Preheat the oven to 200 degrees Celsius and line a muffin tin with paper liners.
  2. In a medium bowl, mix together the dry ingredients-wheat flour, oats flour, baking powder, baking soda, cinnamon powder and salt.
  3. In another bowl, mix together the vegetable oil, maple syrup/honey, orange juice, orange zest, eggs, Greek yogurt and vanilla extract.
  4. Next combine the wet ingredients to the dry ingredients. Mix until batter is smooth, but do not over mix.
  5. Then, add in the grated carrots and chopped fresh cranberries to the batter. The batter will be very thick and that is fine.
  6. Divide the batter evenly between the muffin tin holes filling upto the rim. Top with a few cranberries and a sprinkle of sugar for a crunchy top, if desired.
  7. Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  8. Allow the muffins to cool for 10 minutes in the cooking rack.
  9. Enjoy with a cup of hot coffee!

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