Healthy Fresh Cranberry Orange Coconut Muffins

Submitted by healthyrecipenut

"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."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 16 muffins
• Serves: 16

ingredients

• 1 cup fresh cranberries, chopped
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar
• 1⁄4 cup unsweetened flaked coconut
• 1 1⁄2 cups white whole wheat flour
• 1⁄4 cup coconut flour
• 1⁄4 cup oat bran
• 3 teaspoons baking powder
• 1⁄2 teaspoon kosher salt
• 1⁄3 cup coconut butter, melted
• 3⁄4 cup orange juice
• 2 large eggs
• 1⁄2 cup pepitas (raw hulled pumpkin seeds)
• turbinado sugar, for sprinkling on top before baking

directions

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

Reviews

[Outta Here]

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.