Published 10/31/2020 • Updated 8/4/2022
Cranberry Muffins – A Taste of the Holidays
The first thing we said when testing these muffins: IT SMELLS LIKE THE HOLIDAYS IN HERE! And the flavor of these fluffy and delicious muffins are just as good as they smell. With fresh cranberries and orange zest, plus other healthy ingredients like white whole wheat flour and applesauce, these muffins are not only a crowd pleaser, but they’re healthy, too!
Here’s What You Need
These cranberry orange muffins require just 6 wet ingredients and 6 dry ingredients!
6 Healthy Muffin Recipes – 1 Base Batter
Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!
Dry
White whole wheat flourCoconut sugarBaking sodaSaltOrange zestFresh cranberries (frozen works, too)
Wet
EggsMaple syrupUnsweetened almond milkUnsweetened applesauceOrange extractMelted coconut oil
Ingredient Substitutions
White whole wheat flour: While whole wheat flour definitely works the best time and time again, but if you’re hoping to swap for a different flour, we suggest the following (and only the following) at a 1:1 ratio: all-purpose flour, whole wheat flour, all-purpose gluten-free flour blend. Unfortunately, we do not recommend substituting 1:1 for coconut flour and/or almond flour.Coconut sugar: The only sugar we would recommend swapping for coconut sugar 1:1 is a light brown sugar.Eggs: We have not tested these recipes without eggs. If you do try these recipes with a flax egg, please let us know how it goes!Maple syrup: Honey would be a fantastic 1:1 swap for maple syrup, and potentially agave nectar.Almond milk: Good news! Any kind of milk will work with a 1:1 swap. Try soy milk, cow milk or coconut milk.Coconut oil: While we haven’t tested any other subs, we’re confident butter would work as well as canola oil! If you try either of these, let us know how it works!
How to Freeze Muffins
If you’re meal prepping healthy snacks, this is a great recipe to make a double or triple batch and then freeze for later enjoyment throughout the fall months. It’s super easy: Don’t Over Bake: use a toothpick to check the center of your muffins. If it comes out clean, your muffins are done. Over baked muffins don’t last as long and aren’t as joyful to eat. Operation: MOIST MUFFINS. Don’t Skip Orange Zest: We’re serious! Orange zest adds such a distinct and citrusy flavor to these muffins. How to Store Muffins: Let muffins cool completely and then store them in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Or you can freeze them (learn how below!) To thaw: remove a frozen muffin from the bag. Then, let thaw on the countertop for 30 minutes OR defrost in the microwave for a few minutes, and enjoy.
Healthy Muffins and Bread for Fall
Pumpkin Oatmeal CupsOne Bowl Zucchini MuffinsHealthy Pumpkin BreadPeanut Butter Apple Streusel BreadHealthier Gingerbread
