These Cranberry Orange and Pecan Muffins are the perfect combination of sweet, tart, and nutty flavors. Bursting with fresh cranberries, zesty orange juice, and toasted pecans, they make a wholesome, festive treat for any occasion. Whether you’re looking for a nourishing breakfast or a snack to brighten your day, these muffins won’t disappoint!
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup coconut sugar or maple syrup
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup unsweetened almond milk
– 2 large eggs
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1/2 cup orange juice
– Zest of 1 orange
– 1/2 cup fresh or dried cranberries
– 1/4 cup chopped pecans, toasted
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the whole wheat flour, oats, coconut sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the almond milk, eggs, melted coconut oil, vanilla extract, orange juice, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the cranberries and toasted pecans.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delicious and nutritious muffins for breakfast, a midday snack, or as a festive treat during the holidays!