Cranberry Orange Oat Muffins

Name: Cranberry Orange Oat Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 muffins
Ingredients: 1 1/2 cups rolled oats; 0.625 cups all purpose flour; 1 scoop Dymatize Elite Vanilla Casein Protein Powder; 1 scoop Cellucor Whipped Vanilla whey protein powder; 1 tsp cinnamon; 1 tsp baking powder; 1 tsp baking soda; 1 1/2 cups fresh or frozen cranberries, roughly chopped; 1 1/4 cup unsweetened applesauce; 1/3 cup unsweetened vanilla almond milk; 1/3 cup orange juice; 1/4 cup sugar; 3 tbsp orange zest (zest of about 3 oranges); 2 eggs, room temperature; 1 tsp vanilla extract; 1/3 cup brown sugar; 1 tbsp sugar; 3 tbsp unsalted butter, softened or partially melted; 1/3 cup all purpose flour; 1/3 cup rolled oats; 1/2 tsp cinnamon; 3/4 cup powdered sugar; 1 1/2 tsp milk of choice; 1 1/2 tsp orange juice

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
16 muffins
Calories
152 kcal
Course
Breakfast
Cuisine
American

Cranberry Orange Oat Muffins

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Muffins

1 1/2 cups rolled oats (120 grams)
0.625 cups all purpose flour (1/2 cup plus 2 tbsp = 75 grams)
1 scoop Dymatize Elite Vanilla Casein Protein Powder (34 grams)
1 scoop Cellucor Whipped Vanilla whey protein powder (32 grams)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 1/2 cups fresh or frozen cranberries, roughly chopped (150 grams)
1 1/4 cup unsweetened applesauce (305 grams)
1/3 cup unsweetened vanilla almond milk (2.67 fl oz)
1/3 cup orange juice (2.67 fl oz)
1/4 cup sugar (60 grams)
3 tbsp orange zest (zest of about 3 oranges) (12 grams)
2 eggs, room temperature (100 grams)
1 tsp vanilla extract

Crumb Topping

1/3 cup brown sugar (67 grams)
1 tbsp sugar (15 grams)
3 tbsp unsalted butter, softened or partially melted (45 grams)
1/3 cup all purpose flour (42 grams)
1/3 cup rolled oats (27 grams)
1/2 tsp cinnamon

Icing (Optional - not included in nutrition info)

3/4 cup powdered sugar (90 grams)
1 1/2 tsp milk of choice
1 1/2 tsp orange juice

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Instructions

Pre-heat oven to 425°.
Make the muffin batter: Mix all dry muffin ingredients with chopped cranberries and set aside.
Whisk all wet muffin ingredients until well combined. Add to dry mixture and mix until just combined. Divide evenly into 16 non-stick baking cups.
Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together until combined. Stir in the softened butter until well combined, and then gently mix in the flour and rolled oats using a fork. Keep the mixture as large crumbles and do not over-mix. Using your hand or a spoon, divide the topping among the 16 muffins and gently press into the tops of the muffins so it sticks.
Bake: Bake at 425° for 5 minutes, then lower heat to 350° and bake for 20-22 minutes or until tops of muffins begin to brown slightly and a toothpick inserted in the center of a muffin comes out clean.
Optional - add icing: Whisk milk and orange juice into the powdered sugar until it reaches a runny consistency. Drizzle on top of cooled muffins.

Notes

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Nutrition Information

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Serving 1muffin Calories 152kcal (8%) Carbohydrates 24g (8%) Protein 6g (12%) Fat 4g (6%) Cholesterol 32mg (11%) Sodium 143mg (6%) Potassium 41mg (1%) Fiber 2g (8%) Sugar 10g (20%)