Directions

1. 1. Preheat the Oven:

      • • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

1. 1. Prepare the Dry Ingredients:

      • • In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

1. 1. Mix the Wet Ingredients:

      • • In another bowl, combine the unsweetened applesauce, honey or maple syrup, freshly squeezed orange juice, orange zest, egg, and vanilla extract. Whisk until well blended.

1. 1. Combine Wet and Dry Ingredients:

      • • Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix, as that can make the muffins dense.

1. 1. Fold in Cranberries:

      • • Gently fold in the cranberries (and the optional nuts if using) into the batter. Make sure they are evenly distributed throughout.

1. 1. Fill the Muffin Tin:

      • • Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full.

1. 1. Bake the Muffins:

      • • Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

1. 1. Cool the Muffins:

      • • Once done, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

1. 1. Serve and Store:

      • • Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

These homemade Cranberry Orange Muffins are perfect for breakfast or a tasty snack!