Whole Wheat Cranberry Orange Muffins

If you make this Whole Wheat Cranberry Orange Muffins, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d)

THE RECIPE

Whole Wheat Cranberry Orange Muffins

INGREDIENTS

• 2 cups fresh, dried, or frozen (do not thaw if using frozen) cranberries (*I used dried cranberries from Trader Joe's because that is what I had on hand!)

• 2 cups white whole wheat flour or regular whole wheat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• ⅓ cup melted coconut oil or extra-virgin olive oil

• ¾ cup honey or maple syrup

• 2 large eggs, room temperature

• 1 cup plain Greek yogurt

• 2 teaspoons vanilla extract

• Zest from 1 medium orange (about 1 teaspoon)

• *Optional: Corse sugar for sprinkling the tops of the muffins

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a muffin tin or line tins with cupcake liners, then set aside.

2. In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits, then set aside.

3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.

4. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok!). Gently fold the cranberry pieces into the batter.

6. Divide the batter evenly between the 12 muffin cups (about 2/3 way full). Sprinkle the tops of the muffins with corse sugar, if desired. Bake the muffins for 15-18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

7. Place the muffin tin on a cooling rack to cool. Serve and enjoy!

NOTES

1. Make Ahead and Freezing Instructions: The muffins will stay fresh in an air tight container at room temperature for up to 5 days. If you freeze the muffins, they stay well for up to 3 months.