Cranberry Yogurt Muffins (protein packed)
Serves 12
10 mins prep
20 mins cook
20 mins Chill Time
50 mins total
After rounds of testing and perfecting my muffin base, I can guarantee these orange cranberry yogurt muffins are bakery-worthy. They are easy to whip up, maybe with a bit more ingredients than you're used to, and have 8g of protein. But because of that, they work just as great with gluten-free flour as they do all-purpose. We had to freeze them because we couldn't stop eating them!
Wet Ingredients
Sugar Topping
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat the oven to 425 degrees F and line a muffin tin with 12 liners (or use a silicone muffin tin).
Use a blender or food processor to roughly chop the 1 1/2 c fresh cranberries (measured before chopping).
Mix together the 2 cups all purpose flour, ½ c almond flour, ½ c flax seeds, 2.5 tsp baking powder, ½ tsp baking soda, and ¾ tsp salt in a large bowl. Add in your cranberries but wait to mix.
Next, to a blender, add the 1 1/4 c cottage cheese, 2 tbsp orange juice, Zest from 1 orange, ½ c melted butter, 3 eggs, 1 tsp vanilla, 1/2 c monk fruit maple syrup, ⅓ c greek yogurt, and ⅓ c avocado oil.
Add this to your dry ingredients and gently fold together, being careful not to overmix.
Mix the zest from 1 orange and 1/4 c sugar with your hands (rubbing it together to release the citrus oils) until fragrant. Top your muffins with this sugar mixture.
Add the batter to the muffin tins, alternating each one for maximum muffin height. You'll have to bake in 2 batches. Bake for 10 minutes at 425, then reduce the heat to 350 and bake for another 15-20 minutes or until a tooth pick inserted comes out clean.
The tins should be really full! If you're nervous about overfilling, this recipe will make 14-16 muffins.
Once done baking, let the muffins cool for a few minutes before removing. Bump the oven temperature up again to 425 and then remove the first batch of muffins and repeat with the second batch.