Protein Cranberry Orange Muffins
Craving those bright bakery flavors but want a healthier option that actually keeps you full? You’re not alone. That’s exactly why I created these Protein Cranberry Orange Muffins — a moist, fluffy, high-protein version of your favorite sweet-and-tangy combo.
Ingredients
- ½ cups 180g Whole Wheat Flour Or oat flour/GF 1:1 blend – adds fiber and heartiness
- 1 scoop 30g Vanilla Protein Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon (optional but cozy)
- 2 eggs 2 large Eggs
- ½ cup 120g Plain Greek Yogurt
- ¼ cup 60ml Milk of choice
- ⅓ cup 80ml Maple Syrup
- ¼ cup 60ml Coconut Oil or Light Olive Oil, melted
- 1 Zest large Orange
- 1 60ml Juice of 1 large Orange (~¼ cup or 60ml)
- 1 tsp Vanilla Extract
- 1 cup 100g Cranberries
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Whisk dry ingredients together in a large bowl: flour, protein powder, baking powder, soda, salt, and cinnamon.
- Mix wet ingredients in another bowl: eggs, yogurt, milk, syrup, oil, orange juice/zest, vanilla.
- Combine wet + dry ingredients until just mixed – don’t overmix!
- Toss cranberries in 1 tsp flour (helps prevent sinking) and gently fold into the batter.
- Fill muffin cups ¾ full. Use an ice cream scoop for even muffins.
- Bake 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool for 5 mins, then transfer to a wire rack.