Whole Grain Cranberry Orange Muffins
Prep time
Cook time
Total time
Cranberry Orange Muffins made healthier with whole grains and coconut oil. | WW Points+: 5
Recipe type: Breakfast
Serves: 14
For the muffins
  • 1 egg
  • Zest of 2 oranges
  • ¼ cup fresh orange juice
  • 1 cup milk
  • ¾ cup pure maple syrup
  • 1 teaspoon vanilla
  • 2-1/2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅓ cup coconut oil, melted
  • 1-1/2 cups frozen cranberries, sliced in half
For the topping
  • 1 tablespoon butter, melted
  • 2 tablespoons pure maple syrup
  • 6 tablespoons whole-wheat flour
  • 6 tablespoons uncooked old-fashioned oats
  1. Remove egg from refrigerator and allow to come to room temperature (optional, if time allows).
  2. Preheat the oven to 425º, line or oil muffin pans.
  3. Combine the egg, orange zest and juice, milk, maple syrup and vanilla in a small bowl.
  4. In a separate large bowl, combine flour, baking soda, baking powder, cinnamon, ginger and salt.
  5. Melt the coconut oil and add to the dry ingredients, stir slightly.
  6. Add remainder of the wet ingredients to the dry and stir until combined, do not overmix. Fold in cranberries.
  7. Fill each muffin cup with a slightly heaped ¼ cup muffin mixture.
  8. Make the topping by melting the butter and mixing with the maple syrup, flour and oats.
  9. Sprinkle about ½ tablespoon topping onto each muffin.
  10. Bake muffins for 5 minutes, then decrease the temperature to 375º and continue baking for 10-12 minutes, until a toothpick inserted into the center comes out clean.
Recipe by Real Food & Ice Cream at http://realfoodandicecream.com/cranberry-orange-muffins/