Ingredients for Healthy Fresh Cranberry Orange Coconut Muffins
- Fresh Cranberries
- Sugar
- 1/2 cup packed light brown sugar
- Unsweetened Flaked Coconut
- White Whole Wheat Flour
- Coconut Flour
- 1/2 cup oat bran
- 2 teaspoons baking powder
- Kosher Salt
- Coconut Butter
- Orange Juice
- 2 large eggs
- Pepitas
- 1-2 tablespoons turbinado sugar (optional)
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How to Make Healthy Fresh Cranberry Orange Coconut Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine 1 cup fresh or frozen cranberries and 1/4 cup granulated sugar. Gently toss to coat.
- In a large bowl, whisk together 1 1/2 cups coconut flour, 1/2 cup oat bran, 1/2 cup unsweetened shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup packed light brown sugar.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup orange juice, and 1/4 cup melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the sugared cranberries.
- Evenly divide the batter among the prepared muffin liners, filling each about 2/3 full.
- Sprinkle the tops of the muffins with 1-2 tablespoons of turbinado sugar (optional).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
31g
Fat
6g
Carbs
6g
