Description
Moist, fluffy, and packed with protein, these cranberry orange protein muffins combine tangy cranberries and zesty orange for a perfect breakfast, snack, or post-workout treat. Easily adaptable for vegan, gluten-free, or low-carb diets, these muffins are wholesome, flavorful, and perfect for meal prep.
Ingredients
Scale
- 1 ½ cups whole wheat flour (or white whole wheat)
- ½ cup vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup Greek yogurt (or plant-based yogurt for vegan)
- 2 eggs or 3 flax/chia eggs for vegan
- ⅓ cup avocado oil
- ⅓ cup maple syrup or honey
- ½ cup fresh or frozen cranberries
- Zest and juice of 1 orange
- Optional: ¼ cup nuts, seeds, or chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin.
- Mix dry ingredients: flour, protein powder, baking powder, baking soda, salt.
- Mix wet ingredients: yogurt, eggs, oil, syrup, orange juice, zest, vanilla.
- Fold wet into dry ingredients until just combined.
- Gently fold in cranberries and optional add-ins.
- Scoop into muffin tin and bake 18–22 min (mini muffins 12–15 min).
- Cool 5 min in tin, then transfer to a rack.
Notes
- Avoid overmixing for moist muffins.
- Freeze for up to 3 months, or refrigerate up to 5 days.
- Adjust sweetener to taste.
- Use vegan or gluten-free substitutions if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 180kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg