Healthy Cranberry Orange Carrot Muffins

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 ½ cups whole wheat flour

1 cup quick oats (not rolled oats. See FAQ above for how to make your own quick oats.)

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

⅔ cup maple syrup or honey

⅓ cup avocado oil (or a neutral tasting oil)

1 Tablespoon orange zest

¼ cup orange juice

2 teaspoons vanilla

2 large eggs

¾ cup Greek yogurt

1 ½ cups roughly chopped cranberries

1 cup finely grated carrots (I don't suggest using a large grate. Small grate helps the carrots almost melt into the muffin.)

Instructions

Preheat your oven to 400℉ and line a 12-hole muffin tin with liners.

In a medium bowl, mix together flour, oats, cinnamon, baking powder, baking soda, and salt.

Add maple syrup/honey, oil, orange zest, orange juice, vanilla, eggs, and Greek yogurt to the bowl. Mix until batter is smooth, but do not over mix.

Fold in grated carrots and chopped cranberries.

Portion the batter out evenly between your 12 prepared muffin tin compartments. Top with a sprinkle of extra oats or some granulated sugar (if desired).

Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Let cool for 5 minutes in the muffin tin before transferring them to a cooling rack. Let cool for 10 to 15 minutes before enjoying!

Let leftovers cool completely before transferring to an air tight container. Store at room temperature for 2 days or in the fridge for up to 4 days. Freeze leftover muffins for up to a month.

Nutrition

• Taille de Portion: 1 muffin
• Calories: 212 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 1 g
• Cholestérol: 32 mg
• Sodium: 204 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 13 g
• Protéines: 5 g