This recipe is very similar to my Moist and Fluffy Blueberry Muffins recipe – yet different in every way. By changing a few things, I was able to create an even fluffier muffin that just melts in your mouth. Because summer is still here, I have been trying to squeeze, I mean literally, the last bits of orange and citrus fruit out of the season! With the addition of orange juice, orange rind, and some plump cranberries, this new muffin version is fantastic! If you are anything like me, you KNOW oranges and cranberries are meant to be together!
A Couple Helpful Tips
Applesauce: For this recipe, I used homemade applesauce because I did not have store-bought applesauce on hand. I would definitely recommend using homemade applesauce because it is not only cheaper, but has no chemicals or added sugars!
Orange Juice: Orange juice works great in this recipe because its acidic properties react with the baking soda and baking powder to result in an extra fluffy muffin. Feel free to use any citrus and tell me how yours comes out!
Cranberries: I use dried cranberries because that is what I had in my pantry. You could try using fresh cranberries and seeing how it turns out. Because they are dried, I warmed them with 1 tbsp. of water for 30 seconds, which made them just as good as fresh crans.
Cinnamon: When I first saw a similar orange flavored recipe call for cinnamon, I was surprised. But believe it or not, the cinnamon just boosts the flavor of the orange and gives the muffin a deep and zesty flavor.
Recipe:
Muffin:
- 2/3 cup applesauce
- 5 dates (blended into a paste)
- 1/6 cup coconut cream
- 1 tbsp. coconut butter
- 1/3 cup agave
- 1/3 cup orange juice
- 1 tbsp. orange zest
- 1 cup oat flour
- 1/2 cup whole wheat flour
- 1/2 tbsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1/4 cup cranberries
- 1/8 tsp. cinnamon
Streusel:
- 1/4 cup oat flour
- 1 tbsp. coconut butter
- 1tbsp. coconut sugar
- dash of cinnamon
- pinch of salt
Directions:
- preheat oven to 350 degrees Fahrenheit
- mix all wet ingredients: applesauce, blended dates, coconut cream, coconut butter, agave, and orange juice until fully combined
- in a separate bowl, mix all dry ingredients: flours, orange zest, baking powder, baking soda, salt, and cinnamon
- coat re-hydrated cranberries in some extra flour
- mix wet and dry ingredients until well combined
- then add in coated cranberries
- spoon evenly in to 5 muffins tins
- mix all ingredients for the streusel in one bowl
- sprinkle on top of muffins
- bake for 20-25 minutes
- let cool in the pan for 5 minutes, and then on rack for 10 minutes
- Enjoy!
Kristin Gabrielle 