Whole Orange Cranberry Flax Bran Muffins

Brighten your morning with these wholesome Whole Orange Cranberry Flax Bran Muffins, packed with fiber-rich ingredients and zesty flavor! Made with an entire seedless orange (yes, peel and all) blended into the batter, these muffins deliver a burst of citrusy goodness complemented by the tartness of fresh cranberries. A blend of wheat bran and ground flaxseed provides hearty texture and a boost of omega-3s, while molasses and brown sugar lend natural sweetness. These muffins are moist, lightly spiced, and perfectly balanced for a healthy breakfast or snack. Quick to prepare in just 15 minutes, they’re ideal for busy mornings, meal prep, or as a satisfying treat that’s both wholesome and indulgent.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 piece Whole orange (seedless, unpeeled)
• 0.5 cup Unsweetened applesauce
• 0.25 cup Vegetable oil
• 2 large Eggs
• 0.5 cup Brown sugar, packed
• 2 tablespoons Molasses
• 1 teaspoon Pure vanilla extract
• 1 cup Wheat bran
• 0.5 cup Ground flaxseed
• 1 cup All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Fresh cranberries (chopped)
• 0.5 cup Chopped nuts (optional)

Directions

Step 1

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

Step 2

Rinse the whole orange thoroughly. Cut it into quarters, remove any seeds, and place the pieces (peel and all) in a blender or food processor.

Step 3

Add the unsweetened applesauce and vegetable oil to the orange in the blender. Blend until smooth and no chunks remain.

Step 4

In a large mixing bowl, whisk together the eggs, brown sugar, molasses, and vanilla extract until well combined.

Step 5

Stir the orange mixture from the blender into the wet ingredients in the mixing bowl.

Step 6

In a separate bowl, combine the wheat bran, ground flaxseed, all-purpose flour, baking powder, baking soda, and salt.

Step 7

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Step 8

Fold in the chopped fresh cranberries and optional nuts if using.

Step 9

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 10

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 11

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

Step 12

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1062.2g)

Amount per serving	% Daily Value*
Calories	2384.6

Total Fat 109.3g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 35.0g
Cholesterol 372mg	0%
Sodium 2950.4mg	0%
Total Carbohydrate 340.0g	0%
Dietary Fiber 54.3g	0%
Total Sugars 162.7g
Protein 52.3g	0%

Vitamin D 82IU	0%
Calcium 481.6mg	0%
Iron 21.0mg	0%
Potassium 2795.3mg	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: 38.5%

Protein: 8.2%

Carbs: 53.3%