Cranberry Yogurt Muffins (protein packed)
After rounds of testing and perfecting my muffin base, I can guarantee these orange cranberry yogurt muffins are bakery-worthy. They are easy to whip up, maybe with a bit more ingredients than you're used to, and have 8g of protein. But because of that, they work just as great with gluten-free flour as they do all-purpose. We had to freeze them because we couldn't stop eating them!
Servings: 12
Calories: 299kcal
Ingredients
- 2 cups all purpose flour gluten free 1:1 works
- ½ c almond flour or hemp seeds or whole wheat
- ½ c flax seeds or hemp seeds
- 2.5 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ c fresh cranberries chopped up in a food processor or blender
Wet Ingredients
- 1 ¼ c cottage cheese blended to avoid any curds, low fat
- Zest from 1 orange zest before juicing
- 2 tablespoon orange juice juice from 1-2 oranges, zest first
- ½ c melted butter unsalted
- 3 eggs
- 1 teaspoon vanilla
- ½ c monk fruit maple syrup can go up to ¾c or use regular maple syrup
- ⅓ c greek yogurt low fat
- ⅓ c avocado oil
Instructions
- Preheat the oven to 425 degrees F and line a muffin tin with 12 liners (or use a silicone muffin tin).Use a blender or food processor to roughly chop the 1 ½ c fresh cranberries (measured before chopping).
- Mix together the 2 cups all purpose flour, ½ c almond flour, ½ c flax seeds, 2.5 teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt in a large bowl. Add in your cranberries but wait to mix.
- Next, to a blender, add the 1 ¼ c cottage cheese, 2 tablespoon orange juice, Zest from 1 orange, ½ c melted butter, 3 eggs, 1 teaspoon vanilla, ½ c monk fruit maple syrup, ⅓ c greek yogurt, and ⅓ c avocado oil.Add this to your dry ingredients and gently fold together, being careful not to overmix.
- Mix the zest from 1 orange and ¼ c sugar with your hands (rubbing it together to release the citrus oils) until fragrant. Top your muffins with this sugar mixture.
- Add the batter to the muffin tins, alternating each one for maximum muffin height. You'll have to bake in 2 batches. Bake for 10 minutes at 425, then reduce the heat to 350 and bake for another 15-20 minutes or until a tooth pick inserted comes out clean.The tins should be really full! If you're nervous about overfilling, this recipe will make 14-16 muffins.
- Once done baking, let the muffins cool for a few minutes before removing. Bump the oven temperature up again to 425 and then remove the first batch of muffins and repeat with the second batch.
Video
Notes
Storage
Room Temperature: I don't recommend storing these in the fridge because the sugar topping gets soggy. Instead, keep them on the counter in an airtight container for up to 4 days.
Freezer: Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They'll keep well for up to 3 months. Thaw at room temperature or in the microwave, and then enjoy!
Reheating: To bring back that fresh-baked warmth, you can microwave a muffin for about 15-20 seconds.
Cottage cheese & Greek Yogurt: These are pretty interchangeable in this recipe, so feel free to swap them for each other. It also doesn't matter what fat level you use for this recipe. I just use low fat because that's what we always have on hand.
Egg Free: You can use flax eggs in place of the eggs for this recipe.
Monk Fruit Maple Syrup: Lankato makes a great monk fruit maple syrup. I use only ½c, but my husband prefers it with ¾c so choose your adventure!
Nutrition
Serving: 1muffin | Calories: 299kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 345mg | Potassium: 91mg | Fiber: 3g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 2mg