Cranberry Muffins
These cranberry muffins are a tasty treat. You can use fresh, frozen or even dried cranberries. The addition of orange zest and juice levels out the tartness or the cranberries.
A little mashed banana or applesauce help to sweeten these muffins up without adding on the calories. Win!
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 mins | 20 mins | 40 mins |
- 2 cups Flour
- 1/2 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup mashed Banana's or Applesauce
- 1 egg
- Zest and Juice of one Orange (1/2 - 3/4 cup orange juice)
- 1 1/2 tsp Vanilla Extract
- 2 TBL Grapeseed Oil or Coconut Oil
- 1/4 cup chopped Cranberries (fresh or frozen)
- Preheat oven to 350.
- Spray muffin tins with cooking spray.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt. Gently mix together with a wisk, set aside.
- In a separate bowl, mash banana's or add applesauce.
- Add egg and orange zest to the mashed bananas or applesauce, mix well.
- Add orange juice, vanilla extract and grapeseed oil to wet ingredients and mix well.
- Add wet ingredients to flour mixture, stir just until moistened.
- Fold in chopped cranberries or craisins.
- Spoon batter into prepared muffin tins.
- Bake muffins for 20 - 25 minutes.
- When toothpick comes out clean, the muffins are done.
Recipe Rating: 5 / 5
These cranberry muffins are a delicious and healthy treat. They are made with whole wheat flour, mashed banana or applesauce, and fresh cranberries. The orange zest and juice add a touch of sweetness and brightness, while the cranberries add a tartness that balances out the sweetness.
These muffins are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover cranberries.
I like to serve these muffins with a dollop of yogurt or a drizzle of honey. They are also delicious on their own.
I hope you enjoy these muffins as much as I do!
Here are some additional tips for making cranberry muffins:
- Use fresh cranberries if possible. Frozen cranberries will work as well, but they will not be as tart.
- Don’t overmix the batter. If you overmix the batter, the muffins will be tough.
- Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before storing them.