Moist Cranberry Orange Muffins

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with olive oil.

Step 2

In a bowl, combine almond flour, white whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Step 3

In another bowl, whisk eggs, olive oil, Greek yogurt, monk fruit, orange zest, orange juice, applesause and vanilla until smooth.

Step 4

Pour the dry ingredients into the wet and stir gently until just combined — don’t overmix.

Step 5

Fold in the dried cranberries (and nuts, if using).

Step 6

💡 Tip: For extra moisture, soak the dried cranberries in warm orange juice or water for 10 minutes, then drain before adding.

Step 7

Divide batter evenly among muffin cups (fill about ¾ full).

Step 8

Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.

Step 9

Let cool 5 minutes in the pan, then transfer to a wire rack.