Whole Wheat Cranberry Muffins

Popping with the sweet aromas of orange and cranberries, these portable babies are a must-make! Extremely soft and moist, Healthy Nibbles & Bits‘ muffin pairs well with a cup of tea (or coffee, if java is calling you name). If you don’t have fresh cranberries, simply swap for dried cranberries (1 cup fresh = 3/4 cup dried).


under 15 mins
breakfast

Ingredients for servings

    Whole Wheat Cranberry Muffins

  • 1.75 cup whole wheat pastry flour

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 0.5 teaspoon salt

  • 0.75 cup coconut sugar or sugar of choice

  • 0.33333333333 cup unsweetened applesauce

  • 0.33333333333 cup vegetable oil

  • 0.25 cup low-fat milk

  • 0.25 cup nonfat Greek yogurt

  • 3 tablespoon orange juice

  • 1 large egg

  • Zest from 1 medium orange

  • 1.25 cup fresh cranberries

  • 0.5 cup white chocolate chips

  • 1 teaspoon dried orange peel optional

  • Turbinado sugar for topping optional

Directions

  • Preheat oven to 375°F. Spray a 12-muffin pan with cooking spray.

  • In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and salt together.

  • In a large bowl, mix the sugar, applesauce, oil, milk, yogurt, orange juice, and egg together until well combined. Gradually mix in the dry ingredients with the wet ingredients. I like to mix it in 3 batches.

  • Fold in the orange zest, orange peel, cranberries, and chocolate chips.

  • Pour the batter into the greased muffin pan. Sprinkle some turbinado sugar on top of each muffin if desired.

  • Bake for 20 to 23 minutes or until a toothpick comes out of a muffin cleanly. It is okay if there are a few crumbs.

  • Store any leftovers in an airtight container in room temperature for a few days. You can also store it in the refrigerator for up to a week

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