Healthy  Cranberry Orange Muffins

Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber.

Whole Wheat Flour  (or Spelt Flour) Oil Maple Syrup Greek Yogurt Pure Vanilla Extract Egg Cranberries Baking Powder/Baking Soda Salt Orange Zest Sugar (optional)

Ingredients You Need

Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.


In a large mixing bowl, whisk the egg for 10 seconds.


Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps.


Add flour and gently stir until well incorporated. Do not over mix otherwise  muffins will be tough.


In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.


Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.


Bake for 10 minutes at 425 degrees F. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick comes out clean.


Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.


Store in a cool dry place for up to 3-4 days. Freeze in an airtight container up to 3 months.


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