Cranberries are a well-known healthy food. They can be consumed as sauces or juices. These can also be used in other things like stuffing, casseroles, and desserts. Usually, these nutrient-dense berries are a traditional Thanksgiving side dish; however, you have got to try these healthy cranberry muffins.
Healthy cranberry muffins!
If you’re as happy as I am when I first see fresh cranberries in the fall, you’re going to love these muffins. You might even find yourself stashing fresh cranberries in your freezers so you can make these cranberry muffins even after the season for fresh cranberries has passed. You can use fresh and frozen cranberries in this cranberry muffin recipe. If you don’t like the taste of fresh cranberries, you can use dried cranberries instead. To add an extra twist to this recipe, I will use both fresh and dried cranberries!
These Healthy Cranberry Muffins are naturally sweetened and excellent for a snack or breakfast treat. It’s easy to prepare, and it’s also vegan. This recipe makes the lightest, fluffiest muffins you’ve ever had – you’d never guess they’re gluten-free!
Cranberry nutrition:
Cranberries are predominantly carbohydrate and fiber-rich. Additionally, they include a variety of nutrients, such as vitamins C, E, and K1, copper, and manganese.
Vitamin C is a natural antioxidant that is highly potent. According to the National Institutes of Health (NIH), Vitamin C can help with a variety of ailments.
- Halt some of the damage that disease-causing free radicals do
- Increase plant-based iron uptake
- Immune system booster
- Encourage the formation of collagen to aid wound healing
Higher fiber consumption can also lower a person’s risk of acquiring a variety of health problems, such as:
- Stroke
- Coronary heart disease
- Hypertension
- Diabetes
- Obesity
- Certain stomach problems
- Lower blood pressure and cholesterol
Vitamin E, a fat-soluble antioxidant that aids the immune system. It may aid in the prevention or treatment of chronic illnesses linked to free – radical, such as:
- Illness of the hear
- Cancer
- Cataracts
- Alzheimer’s disease is a type of dementia
- Arthritis
Cranberries are also high in antioxidants, associated with improved immune function, decreased blood pressure, and even cancer prevention. That’s right!
Get your daily antioxidant-rich cranberry intake with this easy dish.
Cranberry muffin recipe:
Even though these Healthy Cranberry Muffins are the best of the best, yet I kept it simple. It starts with a brief list of ingredients!
Ingredients
- Oat flour
- Almond flour
- Coconut sugar
- Baking powder
- Orange zest
- Sea salt
- Orange juice
- Orange zest
- Ground flaxseeds
- Dried cranberries
- Fresh cranberries
How to make healthy cranberry muffins?
- Preheat the oven to 375℉.
- Spray a 12-count muffin pan with nonstick spray, or line with cupcake liners and lightly spray with oil. Set aside.
- Combine oat flour, almond flour, coconut sugar, baking powder, orange zest, and salt in a large bowl.
- In another bowl, mix orange juice, orange zest, and ground flaxseed. Then stir into the dry mix.
- Fold the dried cranberries into the batter.
- Add the batter to the muffin pan using a large spoon, filling the cavities. Add a few fresh cranberry on top of each batter.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Take them out from the oven. Serve warm. Enjoy!
Baking tips:
Take a minute to review these baking tips and tactics before getting started on your muffin batter. They’ll be there to assist you throughout the process!
- Use quality cupcake liners: Cupcake liners aren’t all created equal. I recommend using nonstick muffin liners so you can easily remove them from your muffins.
- Be very cautious if using liners! Before pouring the muffin batter into the liners, spray them with nonstick cooking spray. If the liners aren’t sprayed with cooking spray, the batter will stick to them like superglue.
- Don’t over-mix the batter: Stop stirring once all of the wet and dry ingredients are moistened and incorporated. Then, very carefully fold in the cranberries. Over mixed batter results in less fluffy muffins when baked.
- Let the muffins cool in the pan: After removing the muffins from the oven, allow them to cool in the pan for at least five minutes before transferring to a wire rack and serving them. You can eat them hot or cool them completely to room temperature. In any case, they’re fantastic!
Muffin variations:
Do you want to give these cranberry muffins a new twist? Here are some ideas that will make you salivate!
- Make glazed muffins: I enjoy topping these fall-inspired muffins with a simple orange glaze, especially when serving them as dessert. See the orange glaze recipe on my other blog, “Cranberry Orange Bread.”
- A dusting of sparkling sugar: If you like, you can sprinkle sparkling sugar on top of baked muffins before baking or just after they come out of the oven.
- Add chocolate chips: They all taste great in these muffins—the white choc chip, the semi-sweet, and the dark choc chip varieties. You can use any of your favorite dairy-free chocolate or carob chips.
- Add toasted nuts: Additionally, you can add chopped and roasted walnuts or pecans to the muffins batter for added flavor and crunch.
Just be careful not to overdo it on the add-ins; otherwise, your muffins will lose their lightness!
Muffin storage instructions:
Once completely cool, these muffins can be stored for 4-5 days at room temperature. Make sure they’re kept in a sealed container. If you put them in the fridge, they will keep for an extra few days. But I doubt it — they tend to vanish soon!
If you’d want to re-heat your remaining muffins before serving, put them into the microwave and heat them for 10-15 seconds.
If you like and enjoy these Healthy Cranberry Muffins, don’t forget to share your feedback in the comment section below!
More vegan muffin recipes:
- Blueberry Muffins
- Banana Muffins
- Persimmon Banana Muffins
- Corn Muffins
- Pear Muffins
- Carob Muffins
- Mango Muffins
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Categories
Nutrition
(Per serving)- Energy: 208 kcal / 869 kJ
- Fat: 2.8 g
- Protein: 3.4 g
- Carbs: 41.7 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 12 Servings
Ingredients
- 2 1/2 cups oat flour
- 1 cup almond flour
- 1 1/2 cups coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon orange zest
- 1/2 teaspoon sea salt
- 1 1/4 cups orange juice
- 2 tablespoons ground flaxseeds
- 1/2 cup dried cranberries
- 1/2 cup fresh cranberries, chopped
Instructions
- Preheat the oven to 375℉.
- Spray a 12-count muffin pan with nonstick spray, or line with cupcake liners and lightly spray with oil. Set aside.
- Combine oat flour, almond flour, coconut sugar, baking powder, orange zest, and salt in a large bowl.
- In another bowl, mix orange juice, orange zest, and ground flaxseed. Then stir into the dry mix.
- Fold the dried cranberries into the batter.
- Add the batter to the muffin pan using a large spoon, filling the cavities. Add a few fresh cranberry on top of each batter.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Take them out from the oven. Serve warm. Enjoy!
I tried signing up for e-mails from you of recipes . It is very not user friendly. And can`t do it. It liks like you have good stuff. Oh well.
Thank you Chava, I bet you are signed up. Let me double check.
Yes I found you, you are subscribed
There’s no question to ask if this is healthy for us: just the name within itself tells that it’s very healthy. Thanks for sharing
My niece would love this….so yummy
very important for our health i really love it
Healthy cranberry muffins is very delicious and easy to prepare