Healthy Fresh Cranberry Orange Coconut Muffins
Bursting with vibrant flavors and wholesome ingredients, these Healthy Fresh Cranberry Orange Coconut Muffins are the perfect balance of tangy, sweet, and nutty. Made with antioxidant-rich fresh cranberries, zesty orange zest, and a sprinkle of shredded coconut, these muffins are a guilt-free treat that packs a nutritional punch. The combination of whole wheat flour, almond flour, and natural sweeteners like maple syrup and applesauce creates a moist, tender texture while keeping the recipe refined-sugar-free. Ready in under 35 minutes, these easy-to-make muffins are ideal for a nutrient-packed breakfast, a mid-day snack, or even a healthy addition to your brunch spread. Plus, they’re dairy-free with an option for almond or coconut milk, making them a versatile treat everyone can enjoy. Celebrate the best of wholesome baking with these cranberry orange coconut muffins, your new go-to recipe for comfort and nutrition!
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Recipe Information
Ingredients
- 1 cup fresh cranberries
- 1 tablespoon orange zest
- 0.5 cup orange juice, freshly squeezed
- 0.5 cup unsweetened shredded coconut
- 1.5 cups whole wheat flour
- 0.5 cup almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.25 cup maple syrup
- 0.5 cup unsweetened coconut or almond milk
- 1 whole large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Rinse the fresh cranberries and pat them dry. Chop them roughly into halves or quarters depending on size and set aside.
In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt. Mix well with a whisk to ensure even distribution.
In a separate medium bowl, whisk together the unsweetened applesauce, maple syrup, orange juice, coconut or almond milk, egg, vanilla extract, and orange zest until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix as this can make the muffins dense.
Gently fold in the chopped cranberries and shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups. Each should be about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Healthy Fresh Cranberry Orange Coconut Muffins as a quick breakfast or snack. They pair perfectly with a hot cup of tea or coffee!
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 90.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 498 mg | 38% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
