Cranberry Orange Muffins
These Cranberry Orange Muffins are a bright and cozy way to start the day. Gluten and dairy free, and naturally sweetened, bursting with pops of cranberry and orange in each bite - they are my new favorite muffin!
Servings: 12 muffins
Calories: 166kcal
Equipment
- 12 cupcake/muffin parchment liners
Ingredients
- ¼ cup melted coconut oil avocado oil or extra virgin olive oil (I used avocado oil)
- ½ cup maple syrup
- 2 eggs room temp
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla
- Zest from 2 oranges
- 2 tablespoon fresh orange juice
- 1 ¾ cup Bob’s red mill 1-1 gluten free baking flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries chopped or pulsed in a food processor
- 1 tablespoon raw sugar
Instructions
- Preheat oven to 400. Line a 12 space muffin tin with parchment liners or grease well.
- In a medium sized bowl, beat oil and maple syrup together, then beat in eggs. Add in applesauce, vanilla, zest from 2 oranges and 2T of fresh orange juice. and set aside.
- In a larger mixing bowl, mix flour, cinnamon, baking soda, baking powder, and salt.
- Fold cranberries into dry mixture and coat evenly. Stir wet ingredients into the dry and incorporate well.
- Divide muffin batter into prepared cupcake tins. Sprinkle tops of muffins with raw sugar.
- Cook for 16-18 minutes or until a toothpick comes out clean and muffins are golden on top.
Notes
21 Day Fix: 1/2 YELLOW, 1/4 PURPLE, 1 TSP, 2 sweetener TSP (per muffin)
WW: 7 points (per muffin) [Calculated using avocado oil]
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Potassium: 76mg | Fiber: 3g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg