I’m back with a healthy recipe – Healthy Orange and Cranberry Muffins specifically! The other day, I was sifting through forgotten items in the freezer and I came across a bag of cranberries. I can’t remember when I bought the cranberries, but they were still perfectly edible. I also had an overripe orange to use that was leftover from Christmas (and surprisingly still tasty!). What better way to use up frozen cranberries and an old orange than muffins!
All of the recipes I found on Pinterest for Orange and Cranberry muffins sounded delicious, but many had yoghurt or buttermilk in them, which I didn’t have. Moreover, the sugar content was ridiculously high! Most of the recipes were American, and I know that Americans like a sweet baked good, but for me a cup of white sugar is too much for a dozen muffins! I ended up creating my own recipe for healthy orange and cranberry muffins. These muffins have wholewheat flour and are low sugar (not too sweet). Try these muffins for a perfect cheerful, healthy snack to beat the winter blues!
Healthy Orange and Cranberry Muffins
- 2 cups Wholewheat Flour
- 2 tsp. Baking Powder
- ½ tsp. Sea Salt
- ½ cup Light Brown Sugar
- Zest of one Orange
- ½ cup Vegetable Oil
- ¼ cup Oat Milk
- 2 Eggs
- Juice of half an Orange
- 1 cup Frozen Cranberries
- Brown Sugar for sprinkling
- Preheat the oven to 200°C and line a muffin tin.
- In a large bowl, combine the flour, baking powder, salt, sugar, and orange zest.
- In a small bowl, whisk together the oil, oat milk, eggs, and orange juice.
- Add the liquid to the dry ingredients and fold in until just incorporated.
- Fold in the cranberries.
- Fill the muffin cups 2/3 full and sprinkle with brown sugar.
- Bake for 25 minutes, or until tester comes out clean.
For more muffin recipes, see: