Orange Cranberry Muffins

KristineBreads, Muffins, Cookies, Gluten Free, Recipes, Snacks15 Comments

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 (3/4 cup) 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) or 2 whole eggs
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 snack pack)
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 13-15 minutes just until firm to the touch.

Note: Store in fridge.  As there is protein in them they tend to dry out after a day or two. 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