Orange Cranberry Muffins

by Kristine on May 3, 2011

in Breads, Muffins, Cookies, Gluten Free, Healthy Breakfast, Recipes

You will LOVE these delicious high protein muffins!  This recipe was an exclusive to the e-newsletter subscribers only, but now I’m releasing it to the public!  Another great variation of this recipe is the Lemon Poppy Seed Muffins.

Watch me demonstrate Orange Cranberry Muffins – Episode 17 on Busy But Healthy TV

Orange Cranberry Muffins

Makes 20 Muffins

2 cups oat flour (just oats ground up in blender/food processor to make flour) *See NOTE
3 x 30 gram scoops whey protein powder (vanilla)
1 tsp baking powder
1/2 tsp baking soda
1/4 cup stevia for baking  (or 12 packets of stevia or approx 30 drops or use sweetener of choice)
5 egg whites (or 1/2 cup + 2 Tbsp liquid egg whites)
zest of 1 orange (approx 2 tsp)
1 cup unsweetened almond milk (or milk or choice)
1 cup frozen unsweetened cranberries
1/3 cup unsweetened applesauce
1/4 cup orange juice (the juice of 1 small orange)

*NOTE: To give these muffins more of a cornbread type texture, substitute 1 cup of the oat flour for millet flour (raw millet ground in the food processor). Very good too!

Preheat oven to 350 degrees.  Use 2 bowls.  Mix the dry ingredients in one bowl (oat flour, baking powder, baking soda, stevia, orange zest, cranberries).  Mix wet ingredients in another bowl (egg whites, orange juice, almond milk, and applesauce.)  Add wet ingredients to the dry.  Mix together until blended (it will  be runny).  Pour into prepared muffin tin sprayed with cooking spray or line with paper liners.  Fill each 3/4 full.

Bake at 350 degrees for approx 15 minutes just until firm to the touch.

Note: Store in fridge.  To make them taste fresh out of the oven again, microwave each one for 15-20 seconds.

Nutrition (per muffin)
Cals: 68   Fat: 1.4g   Carbs: 9.5g   Fibre: 2g   Sugars:  1g   Protein: 5.5g

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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Siewwei Chaw

    If I were to use raw cane sugar with honey in substitution of the stevia baking formula, how much should I put in?

    • http://www.busybuthealthy.com Kristine Fretwell

      If you use raw cane sugar (would be the best option), use the same amount as called for stevia.

  • Siewwei Chaw

    Hey may I know is to substitute the krisda stevia baking mix with honey instead?

    • http://www.busybuthealthy.com Kristine Fretwell

      You can try. But it might be a better idea to use a non-wet sweetener like sucanat or cane sugar. But if you try it with honey, let me know how it turns out.

      • Shawnaa

        Just took these out of the oven. They taste pretty good. I didn’t have millet or apple sauce…I’m always missing something:-) used Greek yoghurt in place of apple sauce and did 1 1/2 c oat flour and 1/2 c corn meal. Used only about 1 tbsp stevia and found that enough…since the protein is already sweetened. I also used 1 extra scoop of protein because my batter was really runny…wasn’t sure if it was suppose to be so runny. Thanks for posting these awesome recipes….I’ll be a baker yet!!!

        • http://www.busybuthealthy.com Kristine Fretwell

          Sometimes you just made do with what ya got! Yes, the batter is supposed to be on the runnier side. Protein puffs up when you cook it, so you need extra liquid to compensate or they will be very dry. Glad they worked out! :)

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