Orange Cranberry Oat Muffins

These Orange Cranberry Oat Muffins have been a dear little lifesaver for me and the fam this past week. Between my mom's 6 wedding cake orders (yes, 6!!), my sister in law's bridal show, and me bouncing from left to right seeing what I can do to help, there has literally been no time to just stand still and cook breakfast. Oh, and just to make things a little more hectic, I also baked two birthday cakes for my dear friend and her daughter (blog post coming soon!). But you know what? It's really the busy weeks like these that make me appreciate deliciously convenient breakfast recipes. Thanks muffins, you're the bomb.

Now, I would actually sort of classify these as more of a Fall style recipe - mainly because of the juicy cranberries bursting in every bite... but honestly guys,  I can eat these year round. Orange Cranberry Oat Muffins all day everydayyyyy!

These muffins are very dense and moist, thanks to the Greek yogurt and little drizzle of olive oil - they really helped to give a great texture. Not to mention, these contain noooo butter which has really helped to keep the calories on the lower side of things. Yay for healthier substitutes!

I used dried cranberries for these muffins, because that's what I happened to have on hand at the time. Nonetheless, they were absolutely delicious but I can just imagine how amazing they would taste with fresh cranberries! If you happen to have some on hand for this recipe, you my friend...are winning 🙂 Although these recipes are not naturally vegan or gluten free, here are some great substitutions that you can use to alter these muffins to your needs:

For gluten free muffins: (be sure to use gluten free oats)

1. Substitute the whole wheat flour for almond flour, using the same amount listed in the recipe directions.
2. Use a store bought gluten free all purpose flour blend, substitute for the whole wheat flour cup for cup.

For vegan friendly muffins: 

1. Substitute the Greek yogurt for 1 ¼ cups applesauce and increase the olive oil to ¼ cup. Substitute the eggs for flax eggs (1 flax egg = 1 tbs flax seeds + 3 tbs water)

Feel free to spread some Smart Balance or coconut oil on them or gobble them down with a glass of orange juice... nom away friends!

Yields 16 muffins

Orange Cranberry Oat Muffins

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Ingredients

• 1 ½ cups old fashioned oats
• 2 cups whole wheat flour
• ¼ teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 ½ cups Greek yogurt, fat free
• ½ cups brown sugar
• 1 tbs olive oil
• 1 teaspoon vanilla
• 2 eggs
• ½ cup almond milk
• juice + zest of 3 mandarins
• ½ cups dried cranberries

Instructions

1. Preheat oven to 375 degrees F. In a large bowl, mix together the oats, flour, salt, nutmeg, cinnamon and baking powder. Set aside.
2. In the bowl of a mixer, whisk together the wet ingredients (Greek yogurt, olive oil, vanilla, eggs almond milk, mandarin juice) along with the brown sugar until fully incorporated. Gently mix in the dry ingredients. Fold the cranberries and orange zest into the mixture.
3. Pour into muffin liners and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Notes

Store muffins in a Ziploc bag or airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

To further reduce calories, eggs may be substituted for 4 egg whites.

Brands used in this recipe:

Almond milk - Silk unsweetened vanilla

Cranberries - Craisins

Greek Yogurt - Kroger original, plain

Calorie calculations may differ slightly, depending on the brands used. Provided calorie information should be used as a guideline.

7.8.1.2

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