Whole Wheat Cranberry Muffins

Whole Wheat Cranberry Muffins

Ingredients

• 1 3/4 cups (210 grams) whole wheat pastry flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150 grams) coconut sugar (0r sugar of choice)
• 1/3 cup (80 grams) unsweetened applesauce
• 1/3 cup (70 grams) vegetable oil
• 1/4 cup (60 grams) low-fat milk
• 1/4 cup (55 grams) nonfat Greek yogurt
• 3 tablespoons orange juice
• 1 large (50 grams) egg
• Zest from 1 medium orange
• 1 1/4 cup (140 grams) fresh cranberries
• 1/2 cup white chocolate chips
• 1 teaspoon dried orange peel (optional)
• Turbinado sugar for topping (optional)

Directions
Preheat oven to 375°F. Spray a 12-muffin pan with cooking spray.
In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and salt together.
In a large bowl, mix the sugar, applesauce, oil, milk, yogurt, orange juice, and egg together until well combined. Gradually mix in the dry ingredients with the wet ingredients. I like to mix it in 3 batches.
Fold in the orange zest, orange peel, cranberries, and chocolate chips.
Pour the batter into the greased muffin pan. Sprinkle some turbinado sugar on top of each muffin if desired.
Bake for 20 to 23 minutes or until a toothpick comes out of a muffin cleanly. It is okay if there are a few crumbs.
Store any leftovers in an airtight container in room temperature for a few days. You can also store it in the refrigerator for up to a week.
Nutrition Information
Serves: 12 |  Serving Size: 1 muffin
Per serving: Calories: 186; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 16mg; Sodium: 430mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 17g; Protein: 3g
Nutrition Bonus: Potassium: 135mg; Iron: 7%; Vitamin A: 1%; Vitamin C: 5%; Calcium: 3%