Description
There’s something about this time of year that makes cranberry orange muffins feel downright magical.
Maybe it’s the bright citrus flavor from fresh orange zest or the way tart cranberries turn into little bursts of sweetness as they bake, but these easy healthy cranberry and orange muffins taste like a cozy treat you’d find in your favorite bakery—just lightened up for anyone trying to eat healthier or stay on track with programs like Weight Watchers.
Ingredients
- 1 cup of Oat Flour
- 1 cup of Almond Flour
- 1 cup of Cranberries - Slice a 1/4 of the cranberries in half
- 2 Eggs
- 1/4 cup of Coconut Oil
- 1/4 cup of Honey
- 1/2 cup of Orange Juice
- 1 Teaspoon of Orange Zest
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Baking Soda
- 1/4 Teaspoon of Sea Salt
Instructions
- Preheat your oven to 350 Degrees F. Spray your muffin tin with olive oil spray or line with muffin liners.
- In a large bowl whisk together your Oat Flour, Almond Flour, Baking Powder, Baking Soda and Sea Salt.
- In a separate bowl mix together eggs, coconut oil, honey, orange juice and orange zest.
- Combine the wet ingredients with the dry ingredients and mix well.
- Fold in cranberries and mix gently. Pro Tip: Toss fresh or soaked cranberries in 1–2 teaspoons of oat flour before folding them into the batter.
This helps keep the berries evenly distributed instead of sinking to the bottom. - Divide batter evenly into muffin cups.
- Bake in the oven at 350 degrees F for 20-25 minutes until golden.
- Remove from oven and let cool on a wire rack. Once cooled serve and enjoy!!
Notes
10 Expert Tips for Healthy Cranberry & Orange Muffins
1. Use Fresh Orange Zest for Maximum Flavor
The zest provides concentrated citrus oils that bring a bright orange aroma and depth you can’t get from juice alone.
2. Soak the Cranberries to Prevent Dryness
If using dried cranberries, soak them in warm water or orange juice for 10–15 minutes to plump them up and keep the muffins moist.
3. Coat Cranberries in a Little Oat Flour to Prevent Sinking
Toss fresh or soaked cranberries in 1–2 teaspoons of oat flour before folding them into the batter.
This helps keep the berries evenly distributed instead of sinking to the bottom.
4. Don’t Overmix the Batter
Mix until just combined—overmixing leads to dense, tough muffins.
5. Use Greek Yogurt or Applesauce for Moisture instead of Coconut Oil if you don't want to use an oil...
These healthy swaps add moisture and tenderness without extra oil. 1:1 Swap Ratio
You can replace ¼ cup of coconut oil with:
- ¼ cup Greek yogurt
or - ¼ cup unsweetened applesauce
Both work as a direct, equal-volume replacement.
Which One Should You Choose?
Greek Yogurt
- Produces a slightly denser, richer crumb
- Adds protein and moisture
- Not as sweet — flavor stays clean and bright
Applesauce
- Results in a softer, more tender muffin
- Adds natural sweetness
- Best if you want less fat and a lighter texture
6. Sweeten Naturally When Possible
Maple syrup, honey, or coconut sugar complement the citrus flavor beautifully and keep the recipe refined-sugar-light.
7. Add a Touch of Almond Extract
Just a tiny amount (⅛–¼ tsp) boosts the cranberry flavor and gives your muffins a bakery-style finish.
8. Fold Cranberries in Last to Avoid Bleeding
Adding them at the end prevents streaking and keeps your batter clean and bright.
9. Let the Batter Rest for 5–10 Minutes
This allows the flour to hydrate and produces a lighter, fluffier crumb—especially important when using whole-wheat or oat flour.
10. Start with a Hotter Oven for Tall Muffin Tops
Bake at 400°F for the first 3–5 minutes, then reduce to 350°F to get beautifully domed muffin tops.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 209
- Sugar: 16.8 g
- Sodium: 116.2 mg
- Fat: 7.9 g
- Carbohydrates: 25.8 g
- Protein: 3.8 g
- Cholesterol: 31 mg