Ingredients
Scale
- ¾ cup (75g) instant oats (gluten-free if necessary)
- ½ cup (120g) plain nonfat Greek yogurt
- ¾ cup (210mL) nonfat milk, divided
- 2 tsp vanilla extract
- 2 cups (240g) white whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2 ½ tbsp (17g) freshly grated orange zest (about 2 extra-large oranges)
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp liquid stevia
- ½ cup (120mL) freshly squeezed orange juice (about 1 extra-large orange)
- 1 ½ cups (150g) whole fresh cranberries, diced
Instructions
- Preheat the oven to 350°F. Coat 13 muffin cups with nonstick cooking spray or line with liners and coat with cooking spray.
- In a medium bowl, stir together oats, Greek yogurt, ¼ cup milk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in orange zest.
- In a third bowl, whisk together melted butter, egg whites, and liquid stevia. Stir in orange juice.
- Stir in the oat mixture until no large lumps remain.
- Alternate between adding the flour mixture and remaining ½ cup milk, beginning and ending with flour. Stir just until incorporated.
- Gently fold in diced cranberries.
- Divide batter between prepared muffin cups.
- Bake at 350°F for 23-26 minutes or until tops are firm and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, add the flour mixture in 3 equal parts.
- Use gluten-free flour if needed.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg