Cranberry Orange Muffins combine so many vibrant flavors. The tang of cranberries, the zestiness of citrus, and the sweet bite of a light and fluffy muffin.
My darling baby boy turned one month old on Friday. I had decided after he was born that I wasn’t going to try to lose the baby weight until he was a month old. I knew friends would be bringing us a few dinners (and desserts) that weren’t going to be Trim Healthy Mama friendly or low carb.
I had a fairly easy birth this time (as far as birth goes) but had some postpartum complications afterward. I really needed to take it easy on myself both physically and mentally for a while. I gave myself a month off to just eat whatever.
One of the things I had were some fabulous Cranberry Orange Muffins while at a retreat day. I’m not a huge muffin fan but I love cranberries and these just looked too good not to try. They were really good. I even wrapped a second one in a napkin and snuck it home in the diaper bag for an afternoon snack. After that indulgence, I knew one of the first recipes I wanted to make when I was back on my feet was a batch of healthy Cranberry Orange Muffins.
I took my Sour Cream Vanilla Cupcakes as a starting point and tweaked them to make them more like a muffin and added orange extract and cranberries. Recipe success. They froze well which was also a bonus for the mornings I don’t have a chance to cook myself a hot breakfast.
This is a dump and stir recipe. My favorite kind. Just put all the ingredients in a bowl and mix. Done.
I made half with cupcake liners and the other half without. I wasn’t sure which way would work better and look prettier for the photos. Both ways worked. The non-lined muffins came out of the tin fairly easily but I liked the look of them with the papers more. And there is less clean up that way. I do not enjoy have the scrub each individual cup of a muffin tin.
Cranberry Orange Muffins – Low Carb, Sugar Grain Gluten Free, THM S
1 stick butter, softened
1 cup almond flour
1/2 cup coconut flour
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 cup Greek yogurt
1 tsp baking powder
1 tsp orange extract
2 cups fresh or frozen cranberries
Preheat oven to 350. Line 20 muffin cups with liners and spray with cooking spray.
Combine all the ingredients, except the cranberries, and stir well. Fold in the cranberries. Divide between the prepared muffin tins.
Bake 25-30 min until golden brown and firm to the touch.
- Preheat oven to 350. Line 20 muffin cups with liners and spray with cooking spray.
- Combine all the ingredients, except the cranberries, and stir well. Fold in the cranberries. Divide between the prepared muffin tins.
- Bake 25-30 min until golden brown and firm to the touch.
|Amount Per Muffin|
Total Fat 6g
Saturated Fat 4g
Total Carbohydrates 4g
Dietary Fiber 2g
Vitamin A 4%
Vitamin C 2%