The Ultimate Healthy Cranberry and Orange Christmas Muffins


2 cups (240g) white whole wheat flour or gluten-free flour

1 tsp baking powder

¾ tsp baking soda

¼ tsp salt

2 tbsp (14g) orange zest (about 2 large)

1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly

2 large egg whites, room temperature

2 tsp vanilla extract

1 ½ tsp vanilla stevia

½ cup (120g) plain non-fat Greek yogurt

¼ cup (60mL) freshly squeezed orange juice (about 1 large)

½ cup (120mL) nonfat milk

1 ½ cups (165g) fresh whole cranberries, finely diced


  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
  3. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla stevia.
  4. Stir in the Greek yogurt, mixing until no large lumps remain.
  5. Stir in the orange juice.
  6. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  7. Gently fold in the cranberries.
  8. Divide the batter between the prepared muffin cups.
  9. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch and a toothpick inserted into the centre comes out clean.
  10. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
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