Healthy Fresh Cranberry Orange Coconut Muffins

"I’m a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I’ve eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by healthyrecipenut photo by healthyrecipenut
Ready In:
35mins
Ingredients:
14
Yields:
16 muffins
Serves:
16
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ingredients

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directions

  • NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
  • Preheat oven to 400 degrees F.
  • Line muffin tins with paper cups. – I love the new parchment ones they have in grocery stores now.
  • In a bowl, stir together cranberries & regular sugar.
  • In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
  • Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
  • Fold in sugared cranberries.
  • Scoop into prepared muffins liners evenly .
  • Sprinkle desired amount of Turbinado sugar on top of each.
  • Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.

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Reviews

  1. Wow, these are going into the regular rotations! Lots of flavor and not too sweet. I used bottled OJ but next time will use a fresh orange and add some of the zest also, for more orange flavor. Made for Spring 2014 PAC.
     
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