Whole Orange Cranberry Flax Bran Muffins
Brighten your morning with these wholesome Whole Orange Cranberry Flax Bran Muffins, packed with fiber-rich ingredients and zesty flavor! Made with an entire seedless orange (yes, peel and all) blended into the batter, these muffins deliver a burst of citrusy goodness complemented by the tartness of fresh cranberries. A blend of wheat bran and ground flaxseed provides hearty texture and a boost of omega-3s, while molasses and brown sugar lend natural sweetness. These muffins are moist, lightly spiced, and perfectly balanced for a healthy breakfast or snack. Quick to prepare in just 15 minutes, they’re ideal for busy mornings, meal prep, or as a satisfying treat that’s both wholesome and indulgent.
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Recipe Information
Ingredients
- 1 piece Whole orange (seedless, unpeeled)
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 2 large Eggs
- 0.5 cup Brown sugar, packed
- 2 tablespoons Molasses
- 1 teaspoon Pure vanilla extract
- 1 cup Wheat bran
- 0.5 cup Ground flaxseed
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Fresh cranberries (chopped)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Rinse the whole orange thoroughly. Cut it into quarters, remove any seeds, and place the pieces (peel and all) in a blender or food processor.
Add the unsweetened applesauce and vegetable oil to the orange in the blender. Blend until smooth and no chunks remain.
In a large mixing bowl, whisk together the eggs, brown sugar, molasses, and vanilla extract until well combined.
Stir the orange mixture from the blender into the wet ingredients in the mixing bowl.
In a separate bowl, combine the wheat bran, ground flaxseed, all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in the chopped fresh cranberries and optional nuts if using.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 254 mg | 5% | |
*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.
