Description
These tangy-sweet cranberry muffins are moist, flavorful, and perfect for breakfast or on-the-go snacking. Fresh cranberries bring a pop of flavor, while health-forward swaps keep things light and satisfying.
Ingredients
2 cups all-purpose flour
1 cup fresh cranberries (halved)
2/3 cup brown sugar
1/2 cup olive oil
2 large eggs
1 tsp vanilla extract (alcohol-free)
1 tsp baking powder
1/2 tsp baking soda
1 cup oat or almond milk
Instructions
Preheat oven to 375°F and line your muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and soda.
In another bowl, combine eggs, oil, milk, and vanilla.
Stir wet ingredients into the dry mix until almost combined.
Gently fold in cranberries with a spatula.
Divide batter into 12 muffin cups.
Bake 20–25 minutes, until tops are golden and a toothpick inserted comes out clean.
Cool on a rack before storing or serving.
Notes
Use apple sauce to replace oil for a lighter version.
Can be frozen for up to 3 months individually wrapped.
Optional: Add orange zest or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cranberry muffins, healthy breakfast muffin, dairy-free cranberry muffin