Cranberry Orange Protein Muffins
These cozy cranberry orange protein muffins are kid-friendly, lightly sweet, and perfect for breakfast or snacks. Made with Greek yogurt and whole grains.
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup honey or maple syrup
- 1/3 cup grapeseed or neutral-tasting oil
- 3/4 cup plain or vanilla Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 large oranges, zest about 5 teaspoons
- 1 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the oven to 400°F/200°C and prepare a standard 12-cup muffin pan (I like using a silicone pan or silicone muffin cups but you can also grease a metal pan).
- In a a large mixing bowl, whisk together the dry ingredients (all purpose flour, whole wheat flour, cinnamon, baking powder, baking soda and salt). Set aside,
- To a medium mixing bowl, whisk together the wet ingredients (honey or syrup, oil, yogurt, eggs, vanilla and zest).
- Pour the wet ingredients into the dry ingredients and stir only until combined with no patches of flour. Fold in the cranberries.
- Divide the batter evenly in the muffin pan and bake for 23 to 25 minutes, until a toothpick comes out clean and the tops are golden.
- Cool in the pan on a cooling rack. If using a metal pan, run a knife around the sides of each muffin before removing them from the pan.
Notes
Dairy free version:
Use a non-dairy yogurt.Egg free version:
See vegan version to use 2 chia eggs.Vegan version:
Use dairy-free yogurt. Omit the eggs and use 2 chia eggs: combine 2 tablespoons chia seeds with 6 tablespoons of water and let sit for a few minutes to gel. I like to do this before beginning the recipe. Tried this recipe?Let us know how it was!