HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS
I'm a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I've eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site.
Provided by healthyrecipenut
Categories Breakfast
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
- Preheat oven to 400 degrees F.
- Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
- In a bowl, stir together cranberries & regular sugar.
- In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
- Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
- Fold in sugared cranberries.
- Scoop into prepared muffins liners evenly .
- Sprinkle desired amount of Turbinado sugar on top of each.
- Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.
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Shajad Shekh
[email protected]These muffins were a bit too expensive for my taste. I think I'll find a cheaper recipe next time.
Neysa Diaz
[email protected]These muffins were a bit too bland for my taste. I think I'll add some spices to the batter next time I make them.
Lemon Lemonade
[email protected]These muffins were a bit too crumbly for my taste. I think I'll use a different recipe next time.
Natukuda Allen
[email protected]These muffins were a bit too dense for my taste. I think I'll use a different recipe next time.
Munira Ahmedis Munira Ahmed
[email protected]The muffins were a bit dry. I think I'll add an extra egg to the batter next time I make them.
Henry Patrick
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make them.
gashben aema
[email protected]These muffins are so delicious and easy to make. I'll definitely be making them again and again.
Rajab Ali rajabali
[email protected]I love the bright and cheerful color of these muffins. They're sure to brighten up any morning.
anish chhetri
[email protected]These muffins are perfect for a healthy breakfast or snack. They're packed with cranberries, oranges, and coconut, which are all good for you.
Amber Spradlin
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a warm and cozy flavor. I also topped the muffins with a streusel topping made with oats, flour, brown sugar, and butter.
Kwadwo Appiah
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
M Firoz Khan
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so I can make these muffins anytime I have a craving for something sweet.
Tariq Ansari
[email protected]I'm not usually a fan of coconut, but I really enjoyed these muffins. The coconut flavor was subtle and complemented the cranberries and oranges perfectly.
Sabelo Menziwa
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I often make them for potlucks and brunch gatherings.
Corey Cannon
[email protected]I love that this recipe uses fresh cranberries. It gives the muffins a tart and juicy flavor. The coconut adds a nice sweetness and texture. Overall, these muffins are a great way to start the day.
Miguel Gauthier
[email protected]These muffins were a hit with my family! The cranberry-orange-coconut combination was perfectly balanced, and the muffins were moist and fluffy. I'll definitely be making these again.