Cran-Orange Muffins
![](https://d1go12qtky6pt0.cloudfront.net/images/logo-green.fba2242bd403.png)
![Picture of Cran-Orange Muffins](https://dmi4pvc5gbhhd.cloudfront.net/2014/04/cranberry-muffins-500.jpeg)
Total time
–minCook time
–minPrep time
–minIngredients
- 2 cups whole wheat pastry flour
- ½ cup raw sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ cups orange juice, fresh
- 6 tbsp unsweetened applesauce
- 2 tsp orange zest
- 1 tsp vanilla extract
- ½ whole banana, mashed
- 1 cup fresh cranberries
Instructions
Preheat oven to 350F. Lightly spray muffin tin or paper cups to prevent sticking and set aside. In a large bowl, whisk flour, sugar, baking powder and salt together and set aside. Mash the banana really well using a fork or potato masher and set aside. Juice oranges (about 4 small oranges) and zest one of the rinds. Make a well in the flour mixture and pour in all remaining ingredients. Stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes, until a tooth pick inserted comes out clean (bake time varies on cranberry size and their natural moisture). Immediately transfer muffins to a wire rack and allow to cool.
Nutrition
Servings per batch: 12
- Calories: 128
- Fat: NA
- Carbohydrate: 29.10g
- Dietary Fiber: 1.20g
- Sugars: 11.30g
- Protein: 2.30g
![Picture of Cran-Orange Muffins](https://dmi4pvc5gbhhd.cloudfront.net/2014/04/cranberry-muffins-500.jpeg)
![](https://d1go12qtky6pt0.cloudfront.net/images/recipe-clock.4fc6ebb38486.png)
Total time
–minCook time
–minPrep time
–minIngredients
2 cups whole wheat pastry flour
½ cup raw sugar
2 tsp baking powder
¼ tsp salt
⅔ cups orange juice, fresh
6 tbsp unsweetened applesauce
2 tsp orange zest
1 tsp vanilla extract
½ whole banana, mashed
1 cup fresh cranberries
Instructions
Preheat oven to 350F. Lightly spray muffin tin or paper cups to prevent sticking and set aside. In a large bowl, whisk flour, sugar, baking powder and salt together and set aside. Mash the banana really well using a fork or potato masher and set aside. Juice oranges (about 4 small oranges) and zest one of the rinds. Make a well in the flour mixture and pour in all remaining ingredients. Stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes, until a tooth pick inserted comes out clean (bake time varies on cranberry size and their natural moisture). Immediately transfer muffins to a wire rack and allow to cool.
Nutrition
Servings per batch: 12
- Calories: 128
- Fat: NA
- Carbohydrate: 29.10g
- Dietary Fiber: 1.20g
- Sugars: 11.30g
- Protein: 2.30g
![](https://d1go12qtky6pt0.cloudfront.net/images/footer-logo.06b539170b4d.png)