The Best Cranberry and Orange Muffins

In Community Interest

These muffins are fluffy, moist and absolutely delicious! Made with wholesome ingredients and no refined sugars.




  • ⅓ cup unsweetened apple sauce (83g) 
  • ½ cup unsweetened coconut milk 
  • Zest from 1 orange (about 1-2 tsp)
  • ¼ cup fresh squeezed orange juice (about 1 large orange)
  • ¼ cup coconut oil, melted (can sub with applesauce for oil free)
  • ¼ cup banana, mashed (75 g)
  • 1 teaspoon vanilla extract
  • 1 cup cranberries or cherries (fresh or frozen)


1. Preheat oven to 400 F. Line a muffin tin with liners (I use the reusable silicon cups) or lightly oil.

2. In a medium bowl, whisk together dry ingredients: flour, sugar, salt, baking powder and cinnamon.

3. In a separate bowl combine wet ingredients: mashed banana, applesauce, milk,  orange zest, orange juice, melted oil, mashed banana & vanilla extract.

4. Add wet ingredients to dry and lightly combine.

5. Gently fold in cranberries and spoon batter into muffin cups, filling to the rim. Top with a few cranberries and a sprinkle of coconut sugar for extra sweetness and crunch (optional).

6.Bake for 17-20 min (center rack) or until toothpick inserted into middle comes out clean. Allow to cool.

Storage: Muffins will keep on counter for about 3 days in an airtight container. In the refrigerator up to 6 days and freezer 2-3 months. 

For tips, substitutions and more deliciously healthy recipes visit 

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