Whole Wheat Cranberry Orange Muffins
Wake up your mornings with these wholesome and zesty Whole Wheat Cranberry Orange Muffins! Packed with nutritious whole wheat flour, a burst of tangy cranberries, and the bright, citrusy flavor of fresh orange zest and juice, these muffins strike the perfect balance between sweet and tart. Sweetened naturally with honey and moistened with applesauce and Greek yogurt, they’re a healthier treat that doesn’t skimp on flavor. A hint of cinnamon adds warmth, while optional walnuts bring a satisfying crunch for those who love extra texture. Ready in just over 30 minutes, these muffins make an ideal grab-and-go breakfast, snack, or addition to your brunch table. Bake a batch and enjoy their vibrant flavors fresh or freeze them for a wholesome treat anytime! Perfect for health-conscious bakers craving a cozy, homemade touch.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 tablespoons Orange zest
- 0.5 cups Orange juice (freshly squeezed)
- 0.5 cups Plain Greek yogurt
- 1 cups Fresh or frozen cranberries (chopped)
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or generously coat with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium mixing bowl, combine the applesauce, honey, egg, vanilla extract, orange zest, orange juice, and Greek yogurt. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix to avoid dense muffins.
Fold in the chopped cranberries and walnuts (if using) with a spatula until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 349.7 g | 127% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 137.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2099 mg | 45% | |
*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.
