Healthy Cranberry Muffins

My healthy cranberry muffins are going to make your day. They are sweet, tart, wholesome, and delicious. Made with two types of flour, oil, and whole cranberries, they are so easy to put together. Try them and find out!

Ingredients for Healthy Cranberry Muffins

The usual muffin ingredients are used, but yogurt is added to make them moist, and fresh carrots and cranberries burst in your mouth with each bite.

Ingredients List for Healthy Cranberry Muffins

• 1 1/2 cups whole wheat flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pure maple syrup
• 1/3 cup vegetable oil
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 1 teaspoon pure vanilla
• 2 large eggs – beaten
• 3/4 cup Greek yogurt
• 1 cup finely grated carrots
• 1 1/2 cups fresh cranberries

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The Dry Ingredients for Healthy Cranberry Muffins

Firstly, let’s start by getting the dry ingredients for the healthy cranberry muffins started.

• In a large bowl, mix together:
  – 1 and 1/2 cups of whole wheat flour.
  – 1 cup of oat flour.
  – 1 teaspoon of baking powder.
  – 1 teaspoon of baking soda.
  – 1 teaspoon of cinnamon powder.
  – and 1/4 teaspoon of salt.
• Mix everything well together so that all the cinnamon is mixed in.

The Wet Ingredients for Healthy Cranberry Muffins

Now that the dry ingredients are ready, let’s add the wet ingredients.

• To the same bowl, add
  – 1 cup pure maple syrup.
  – 1/3 cup vegetable oil.
  – 1 teaspoon of orange zest.
  – 1/4 cup of orange juice.
  – 1 teaspoon pure vanilla.
  – 2 large eggs – beaten.
  – and 3/4 cup of plain Greek yogurt.
• Mix them all just enough so everything is incorporated.
• Now, add 1 cup of finely grated carrots.
• And, add 1 and 1/2 cups of fresh cranberries.
• Mix everything together, again just enough to evenly distribute again. Do not over-mix. Because over-mixing will cause the muffins to get tough.

Baking the Healthy Cranberry Muffins

Finally, we can get these delicious muffins baked.

• Preheat the oven to 400 degrees F.
• Scoop the muffin mixture into a muffin tray. If using a non-silicon tray, line it first.
• Fill all 12 of the muffin holes.
• Bake on the middle rack for 16-18 minutes.
• In order to test for readiness insert a toothpick in the middle. If it comes out clean with no wet batter, they have finished baking, else they need to bake for a little bit longer.
• Allow them to cool down completely before enjoying them!

Storing and Freezing Options

• These cranberry muffins can be stored on the counter for 2-3 days. After which they can be stored in the fridge in an air-tight container for up to a further 5 days.
• Moreover, they can be frozen for up to 2 months. Make sure to freeze each one individually wrapped in plastic wrap. To enjoy defrost in the fridge and once defrosted, warm up in a microwave.

Tried and Liked the Recipe?

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