Ready to infuse your kitchen with irresistible holiday aroma? Make a batch (or double batch) of these fluffy treats.
Yield: 12muffins
Prep Time: 5 minutesmins
Cook Time: 35 minutesmins
Total Time: 40 minutesmins
Ingredients
¾cupwhole-wheat flour
1cuprolled oats
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
1teaspoonground cinnamon
1cupnonfat Greek yogurt, at room temperature
¾cuphoney or maple syrup
2tablespoonsmelted butter, at room temperature
1egg, at room temperature
2teaspoonsorange zest, from about 1 orange
¼cuporange juice, from about 1 orange (it’s okay if you get less)
1teaspoonvanilla extract
⅛ to ¼teaspoonalmond extract, optional
1cupfresh or frozen cranberries, if using frozen, do not defrost
Ingredient Details to Know
To keep this recipe nut-free, leave out the almond extract.
Instructions
Preheat the oven to 350˚F and mist a standard-size muffin tin with nonstick oil spray. (Alternatively, you can use paper liners and mist the insides with a bit of oil spray to prevent the muffins from sticking.)
In a large mixing bowl, stir together the whole-wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and kosher salt to combine.
In a separate smaller bowl, whisk together the Greek yogurt, honey, egg, orange zest and juice, vanilla extract (and optional almond extract), and butter. Make a well in the center of the flour mixture and pour the yogurt mixture into the well. Using a spoon or spatula, stir a few times to just barely combine the batter. Then add the cranberries, and continue to stir until the batter is fully combined.
Divide the batter evenly among 12 muffin tins and bake for 18-20 minutes, rotating the pan halfway through to ensure the muffins are baked evenly. The muffins are done when the tops are firm and spring back to touch, and a toothpick inserted into the center of comes out clean.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.