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5
from 1 vote
Skinny Cranberry Orange Muffins
Course:
Breakfast, Dessert, Snack
Keyword:
cranberry, cranberry orange, dairy-free, easy recipes, gluten-free, low sugar, muffins, orange, skinny
Servings:
12
Calories:
100
kcal
Equipment
silicone muffin pan
Ingredients
Wet ingredients
2
eggs, beaten
(sub egg replacer)
1
cup
applesauce
(240 g) I used unsweetened, sub 2 mashed bananas
1/4
cup
greek-style yogurt
(60 g) df if desired, I used 2%
1/4
cup + 2 tbsp
sugar
(72 g) sub granulated sweetener
zest of 1 small orange
juice of said orange
(45 g) about 3 tbsp
Dry ingredients
1 1/4
cup
flour
(150 g) gf all purpose if desired
1/2
tsp
baking soda
1/2
tsp
baking powder
1/4
tsp
salt
Mix-in
1
cup
cranberries
(100 g) fresh or frozen
Instructions
Preheat oven to 425F and grease a silicone muffin tin (I don’t recommend using muffin liners with these since they WILL stick).
Combine the sugar and zest together and let them sit a few minutes.
Lightly beat your eggs and combine with applesauce, yogurt, orange juice, sugar and zest.
Whisk together flour, baking soda, baking powder, salt.
Fold dry into wet until combined. DO NOT OVERMIX. I cannot emphasize this enough. Just fold until no big flour clumps remain.
Fold in cranberries.
Pour into muffin tin and bake for 5 minutes.
Reduce oven temperature to 350F and bake another 15-25 minutes until a knife inserted comes out clean.
Let muffins cool most of the way in the tins (at least 10 minutes) and then remove gently using a butter knife. Cool on a wire rack. Enjoy!
Notes
I store leftovers in the fridge or freezer. If I want a warm muffin I thaw/warm in the microwave or room temperature.
To make the muffins EXTRA moist (optional) add 1-2 tbsp oil to the liquid ingredients.
Nutrition
Serving:
1
muffin
|
Calories:
100
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.3
g
|
Trans Fat:
0.003
g
|
Cholesterol:
31
mg
|
Sodium:
126
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
67
IU
|
Vitamin C:
4
mg
|
Calcium:
24
mg
|
Iron:
1
mg