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.
Cranberry Orange Muffins – Keto, Low Carb, Sugar-Free, Grain-Free, Gluten Free, THM S
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.
These Cranberry Orange Muffins are a great breakfast or grab-and-go snack! 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.
- 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.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.