Cranberry-Orange Muffins Recipe
Daily Value: 6%
Fat-Free, Low-Fat-Abs, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- Cooking spray
- 2 cups whole-wheat pastry flour
- 1/2 cup raw sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 ripe banana, peeled
- 2/3 cup orange juice
- 2 teaspoons orange zest
- 6 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Preheat the oven to 350 degrees.
Lightly spray a muffin tin with cooking spray and if not using nonstick, line with paper or silicone cups. Set aside. In a large bowl, whisk the flour, sugar, baking powder, and salt together and set aside.
Mash the banana really well using a fork or potato masher and set aside. Make a well in the flour mixture and pour in all of the remaining ingredients. Stir until just combined. Spoon batter into cups ¾ full and bake until a toothpick inserted comes out clean, about 15-25 minutes (bake time varies on cranberry size and their natural moisture). Immediately transfer the muffins to a wire rack and let cool.
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