Cranberry Yogurt Muffins (protein packed)
Serves 1210 mins prep20 mins cook
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!
0 servings
What you need
Instructions
0 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 [wprm-ingredient text="1 1/2 c fresh cranberries" uid="15"] (measured before chopping). 1 Mix together the [wprm-ingredient text="2 cups all purpose flour" uid="0"], [wprm-ingredient text="½ c almond flour" uid="1"], [wprm-ingredient text="½ c flax seeds" uid="2"], [wprm-ingredient text="2.5 tsp baking powder" uid="3"], [wprm-ingredient text="½ tsp baking soda" uid="4"], and [wprm-ingredient text="¾ tsp salt" uid="5"] in a large bowl. Add in your cranberries but wait to mix. 2 Next, to a blender, add the [wprm-ingredient text="1 1/4 c cottage cheese" uid="6"], [wprm-ingredient text="2 tbsp orange juice" uid="7"], [wprm-ingredient text="Zest from 1 orange" uid="8"], [wprm-ingredient text="½ c melted butter" uid="9"], [wprm-ingredient text="3 eggs" uid="10"], [wprm-ingredient text="1 tsp vanilla" uid="11"], [wprm-ingredient text="1/2 c monk fruit maple syrup" uid="12"], [wprm-ingredient text="⅓ c greek yogurt" uid="13"], [wprm-ingredient text="⅓ c avocado oil, " uid="14"]and [wprm-ingredient text="Zest from 1 orange" uid="8"].Add this to your dry ingredients and gently fold together, being careful not to overmix. 6 Mix the [wprm-ingredient text="zest from 1 orange" uid="16"] and [wprm-ingredient text="1/4 c sugar" uid="17"] with your hands (rubbing it together to release the citrus oils) until fragrant. Top your muffins with this sugar mixture. 3 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. 5 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.View original recipe