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- 1 ½ cups whole wheat flour - ½ cup rolled oats - ½ cup dried cranberries - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup honey or maple syrup - 1 large egg - ½ cup Greek yogurt - ⅓ cup fresh orange juice - Zest of 1 orange - ⅓ cup unsweetened applesauce - ½ cup chopped walnuts or almonds (optional) Whole wheat flour adds fiber and keeps you full longer. It also gives the muffins a nutty taste. Rolled oats provide energy and help with digestion. They make the muffins hearty. Dried cranberries add a sweet and tart flavor while offering antioxidants. Honey or maple syrup sweetens the muffins naturally. Greek yogurt gives protein and moisture, making them soft. Fresh orange juice and zest bring a bright flavor and vitamin C. Applesauce helps keep the muffins moist and cuts down on sugar. Nuts add healthy fats and a crunchy texture. You can swap whole wheat flour for all-purpose flour if you prefer. Use almond milk or coconut yogurt instead of Greek yogurt for a dairy-free option. If you want a vegan version, replace the egg with a flax egg. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. For a sweeter muffin, you could use agave syrup instead of honey. If you dislike nuts, you can leave them out or use seeds like sunflower. {{ingredient_image_1}} First, gather all your ingredients. This will make cooking easy and fun. I love using fresh orange juice and zest for a bright flavor. Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin with paper liners or a light spray of cooking oil. In a large bowl, mix the dry ingredients. Combine 1 ½ cups of whole wheat flour, ½ cup of rolled oats, and ½ cup of dried cranberries. Add 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Stir well to blend all the dry ingredients evenly. In another bowl, whisk together your wet ingredients. Start with ½ cup of honey or maple syrup. Then add 1 large egg, ½ cup of Greek yogurt, ⅓ cup of fresh orange juice, and the zest of 1 orange. Don’t forget to mix in ⅓ cup of unsweetened applesauce. Whisk until everything is smooth and creamy. Now, it’s time to combine the wet and dry ingredients. Gradually pour the wet mix into the dry mix. Stir gently until just combined; small lumps are okay! If you want a nutty touch, fold in ½ cup of chopped walnuts or almonds. Divide the batter into the muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes. Check with a toothpick in the center of a muffin. If it comes out clean, you’re ready! Once done, cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy your muffins warm or at room temperature! To make sure your muffins stay moist, use Greek yogurt. It adds creaminess and flavor. Applesauce also helps keep moisture. Don’t overmix your batter. Mix until just combined for fluffy muffins. For that nice dome shape, fill each cup about ¾ full. This gives them room to rise. Bake at the right temperature, 350°F. If you want a golden top, wait until the muffins are lightly browned. Store your muffins in an airtight container. They stay fresh for up to a week. If you want to keep them longer, freeze them. To reheat, microwave for 15-20 seconds. Enjoy them warm for the best taste. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh orange juice and zest. This enhances the citrusy aroma and taste of the muffins. Customize Your Sweetener: Feel free to adjust the sweetness by using more or less honey or maple syrup, depending on your preference. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. Experiment with Add-ins: Try adding different nuts or seeds, such as pecans or chia seeds, for added texture and nutrition. {{image_2}} To make these muffins gluten-free, swap the whole wheat flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps mimic the structure of wheat flour. You can also use almond flour or oat flour. Both options add a nice flavor and texture. Ensure your rolled oats are gluten-free too. This way, you can enjoy these muffins without worry. For a vegan version, replace the egg with a flax egg. To make one, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes until it thickens. Substitute Greek yogurt with a plant-based yogurt. Maple syrup works well as a sweetener, too. This keeps the muffins sweet and moist without using animal products. You can boost the flavor of your muffins with easy add-ins. Consider adding chocolate chips or chopped nuts for extra crunch. Dried cherries or blueberries can also work beautifully with cranberries. A splash of vanilla extract brightens the taste as well. For a fun twist, try adding some lemon zest or ginger for warmth. These enhancements keep your muffins exciting and full of flavor. Cranberry Orange Energy Muffins are a smart snack choice. Each muffin has about 150 calories. They are packed with whole grains and healthy fats. You get fiber from whole wheat flour and oats. Each muffin contains around 5 grams of protein, thanks to Greek yogurt and egg. The dried cranberries add natural sweetness and antioxidants. - Whole Wheat Flour: This flour has more fiber than white flour. Fiber helps with digestion and keeps you full. - Rolled Oats: Oats are great for heart health. They lower cholesterol and stabilize blood sugar. - Dried Cranberries: These berries are rich in vitamins and antioxidants. They can boost your immune system. - Greek Yogurt: Greek yogurt is high in protein and probiotics. Probiotics support gut health. - Fresh Orange Juice and Zest: Oranges provide vitamin C. This vitamin fights off colds and supports skin health. - Nuts (Optional): Walnuts or almonds add healthy fats and extra protein. Store-bought muffins often have added sugars and unhealthy fats. They can pack over 300 calories each. In contrast, my Cranberry Orange Energy Muffins are made with wholesome ingredients. They are lower in calories and higher in nutrients. Plus, you control the sweetness. Homemade muffins give you a healthier snack full of flavor. Enjoy these muffins fresh, knowing you're making a better choice! Yes, you can freeze these muffins. Let them cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. They will stay fresh for about three months. When you want to eat one, just take it out and let it thaw at room temperature. You can also warm it in the microwave for a quick snack. To reduce sweetness, cut back on honey or maple syrup. Use only 1/4 cup instead of 1/2 cup. You can also use unsweetened applesauce. This will add moisture without extra sugar. Consider adding more orange zest for flavor. This keeps the muffins tasty without the extra sweetness. Yes, you can replace Greek yogurt with plain yogurt or sour cream. Both options will keep the muffins moist. For a dairy-free choice, use almond yogurt or coconut yogurt. Each option will work well, but it may change the flavor a bit. Choose what fits your diet best. This post covered how to make Cranberry Orange Energy Muffins. You learned key ingredients and their benefits. Substitutions help fit your needs. The step-by-step guide made baking easy and fun. Tips ensure moist muffins and perfect tops. Variations let you try gluten-free or vegan options. The nutritional info showed health benefits too. Try these muffins today. They are a tasty choice for any time!

Cranberry Orange Energy Muffins

Delicious and energizing muffins packed with cranberries and orange flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups whole wheat flour
  • 0.5 cups rolled oats
  • 0.5 cups dried cranberries
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups honey or maple syrup
  • 1 large egg
  • 0.5 cups Greek yogurt
  • 0.33 cups fresh orange juice
  • 1 zest orange
  • 0.33 cups unsweetened applesauce
  • 0.5 cups chopped walnuts or almonds (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
  • In a large mixing bowl, combine whole wheat flour, rolled oats, dried cranberries, baking powder, baking soda, salt, and ground cinnamon. Mix well to combine.
  • In another bowl, whisk together honey (or maple syrup), the egg, Greek yogurt, fresh orange juice, orange zest, and applesauce until thoroughly mixed.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; it’s okay if there are some small lumps.
  • If using, fold in the chopped walnuts or almonds for extra crunch.
  • Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with powdered sugar and fresh orange slices. Store leftovers in an airtight container for up to a week.
Keyword breakfast, healthy, muffins