Cranberry Orange Oat Muffins

Tender protein muffins with pops of brightness from fresh cranberries, along with orange flavor throughout. Topped with a yummy oat crumble!

recipe
About Recipe
Cranberry Orange Oat Muffins

Tender protein muffins with pops of brightness from fresh cranberries, along with orange flavor throughout. Topped with a yummy oat crumble!

Ingredients :
  • 1 1/2 cups rolled oats, (120 grams)
  • 0.625 cups all purpose flour, (1/2 cup plus 2 tbsp = 75 grams)
  • 1 scoop Dymatize Elite Vanilla Casein Protein Powder, (34 grams)
  • 1 scoop Cellucor Whipped Vanilla whey protein powder, (32 grams)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped, (150 grams)
  • 1 1/4 cup unsweetened applesauce, (305 grams)
  • 1/3 cup unsweetened vanilla almond milk, (2.67 fl oz)
  • 1/3 cup orange juice, (2.67 fl oz)
  • 1/4 cup sugar, (60 grams)
  • 3 tbsp orange zest (zest of about 3 oranges), (12 grams)
  • 2 eggs, room temperature, (100 grams)
  • 1 tsp vanilla extract
  • 1/3 cup brown sugar, (67 grams)
  • 1 tbsp sugar, (15 grams)
  • 3 tbsp unsalted butter, softened or partially melted, (45 grams)
  • 1/3 cup all purpose flour, (42 grams)
  • 1/3 cup rolled oats, (27 grams)
  • 1/2 tsp cinnamon
  • 3/4 cup powdered sugar, (90 grams)
  • 1 1/2 tsp milk of choice
  • 1 1/2 tsp orange juice
Directions :

  1. Pre-heat oven to 425°.

  2. Make the muffin batter: Mix all dry muffin ingredients with chopped cranberries and set aside.

  3. Whisk all wet muffin ingredients until well combined. Add to dry mixture and mix until just combined. Divide evenly into 16 non-stick baking cups.

  4. Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together until combined. Stir in the softened butter until well combined, and then gently mix in the flour and rolled oats using a fork. Keep the mixture as large crumbles and do not over-mix. Using your hand or a spoon, divide the topping among the 16 muffins and gently press into the tops of the muffins so it sticks.

  5. Bake: Bake at 425° for 5 minutes, then lower heat to 350° and bake for 20-22 minutes or until tops of muffins begin to brown slightly and a toothpick inserted in the center of a muffin comes out clean.

  6. Optional – add icing: Whisk milk and orange juice into the powdered sugar until it reaches a runny consistency. Drizzle on top of cooled muffins.

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