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Orange Cranberry Muffins Under 100 Calories - Bright, Zesty, and Light

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour or regular all-purpose flour
  • 1/3 cup (35 g) old-fashioned oats, lightly pulsed or left whole
  • 1/3 cup (65 g) granulated sugar or coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1 large egg
  • 1/2 cup (120 g) nonfat plain Greek yogurt
  • 1/3 cup (80 ml) freshly squeezed orange juice (about 1 large orange)
  • 1 tbsp orange zest (zest first, then juice)
  • 2 tbsp neutral oil (canola, light olive, or avocado)
  • 1 tsp vanilla extract
  • 2/3 cup (70 g) fresh or frozen cranberries, chopped
  • Optional: 1–2 tsp coarse sugar for topping (adjust calories if using)

Method
 

  1. Prep the pan and oven: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
  2. Mix dry ingredients: In a large bowl, whisk flour, oats, sugar, baking powder, baking soda, and salt. Break up any lumps.
  3. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk egg, Greek yogurt, orange juice, orange zest, oil, and vanilla until smooth.
  4. Combine gently: Pour wet ingredients into dry. Stir with a spatula just until the flour disappears. The batter will be thick—don’t overmix.
  5. Fold in cranberries: Add chopped cranberries and gently fold. If using frozen cranberries, stir them in straight from the freezer.
  6. Portion: Divide batter evenly among the 12 muffin cups. If you like a hint of crunch, sprinkle a tiny pinch of coarse sugar on top of each (optional).
  7. Bake: Bake 14–17 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Do not overbake.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They continue to set as they cool.