Cranberry Orange Muffins (Refined-Sugar Free)

🧂 Ingredients

• 1 1/2 cup fresh cranberries

  chopped
• 2 cups whole wheat flour *

  see notes
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 cup orange juice
• 1/2 cup milk

  dairy or non-dairy
• 3/4 cup maple syrup

  or honey
• 1/3 cup cooking oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

  from one orange

Instructions

• 1 Preheat the oven to 425 degrees F and coat a standard 12-cup muffin tin with
  nonstick cooking spray; set aside.
• 2 In a food processor, chop the cranberries until they are broken into pieces. but
  not pureed. This should take about 5 seconds or less.
• 3 In a large bowl whisk together the flour, baking powder, baking soda, salt,
  cinnamon, and allspice.
• 4 In a separate bowl, whisk together the orange juice, milk, maple syrup, eggs,
  oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients
  until just combined. Fold in the cranberries.
• 5 Spoon the batter into the prepared muffin cups to almost full. Bake at 425°F for
  5 minutes. Without opening the door of the oven, reduce the temperature to 375°F
  and continue to bake for another 12 to 14 minutes, or until golden, and when
  tested with a toothpick in the center, comes out mostly clean.
• 6 Remove the muffins from the tin and let them cool on a rack.

Nutrition Info