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Cranberry-Orange Muffins Recipe
Dec 04, 2012 @ 6:06 PM
Posted by
Daily Value: 6%
Servings: 12
Low-Fat, Low-Sodium
Dairy-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 118Daily Value: 6%
Servings: 12
Low-Fat, Low-Sodium
Dairy-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 1% |
| Saturated | 0g | 0% |
| Carbs | 28g | 9% |
| Fiber | 3g | 13% |
| Sugars | 11g | 0% |
| Protein | 2g | 4% |
| Sodium | 110mg | 5% |
| Calcium | 67mg | 7% |
| Magnesium | 27mg | 7% |
| Potassium | 139mg | 4% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 4% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 11µg | 3% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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These vegan Cranberry-Orange Muffins are perfect for breakfast or a light, fruity snack between meals. They're a snap to prepare and delicious.
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INGREDIENTS
- 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
DIRECTIONS
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.
