High-Protein Cranberry Orange Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 2 cups Oat flour (or blended rolled oats)
- 2 scoops Vanilla whey or plant-based protein powder
- 1/2 cup Non-fat Greek yogurt
- 2 Large egg whites
- 1/4 cup Maple syrup or honey
- 1/4 cup Unsweetened almond milk
- 1 cup Fresh or frozen cranberries
- Zest of 1 large orange
- 1/4 cup Freshly squeezed orange juice
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. Make sure there are no clumps, especially with the protein powder, to ensure a smooth batter texture.
- In a separate medium bowl, stir together the Greek yogurt, egg whites, maple syrup, almond milk, orange juice, orange zest, and vanilla extract. Whisk until the mixture is well-combined and the yogurt is fully integrated.
- Slowly pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold the mixture together gently. Be careful not to overmix, as this can lead to dense muffins; mix just until the flour streaks disappear.
- Gently fold the fresh or frozen cranberries into the batter. If you are using frozen cranberries, do not thaw them beforehand, as this prevents the juice from bleeding and turning the entire batter pink.
- Distribute the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.