Cranberry Orange Low Fat Muffins

Brighten your mornings with these Cranberry Orange Low Fat Muffins, a healthier twist on a classic flavor combination. Bursting with juicy fresh cranberries and zesty orange, these muffins are naturally sweetened with a touch of orange juice and unsweetened applesauce, keeping them moist and guilt-free. A mix of whole wheat and all-purpose flour adds a hearty texture, while low-fat buttermilk ensures a tender crumb. Perfect for breakfast or an on-the-go snack, these muffins come together in just over 30 minutes and can be customized with an optional powdered sugar dusting for a hint of sweetness. Whether you're savoring one with a cup of coffee or sharing them at a brunch gathering, these muffins are a delicious, low-fat treat that doesn't skimp on flavor.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups whole wheat flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups granulated sugar
• 1 tablespoon orange zest
• 0.5 cups fresh orange juice
• 0.5 cups unsweetened applesauce
• 0.5 cups low-fat buttermilk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh cranberries
• 1 tablespoon powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.

Step 2

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate medium bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar using your fingers to release the oils and enhance the flavor.

Step 4

Add the orange juice, applesauce, buttermilk, egg, and vanilla extract to the sugar mixture. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients. Stir gently, using a spatula, until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Fold in the fresh cranberries until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

If desired, lightly dust the muffins with powdered sugar before serving.

Nutrition Facts

Serving size	(996.6g)

Amount per serving	% Daily Value*
Calories	1620.9

Total Fat 9.8g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 191mg	0%
Sodium 2105.4mg	0%
Total Carbohydrate 351.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 145.2g
Protein 39.1g	0%

Vitamin D 104.5IU	0%
Calcium 257.0mg	0%
Iron 12.7mg	0%
Potassium 1202.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.3%

Protein: 9.5%

Carbs: 85.2%