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Cranberry, Cinnamon and Orange Muffins

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It’s beginning to feel a lot like Christmas! What are the flavours of Christmas for you? For me it has to be orange, cinnamon and cranberries, and hence the inspiration for these festive muffins. You can make them bigger, as regular sized muffins, but I love them as mini-muffins (after all, part of the festive fun is tucking in to lots of different treats!)


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These mini muffins are positively healthy; sugar-free by virtue of adding stevia (if preferred you can use coconut sugar), chia seeds for a fibre, protein and omega-3 boost and yoghurt replaces the need for any fat. There is also the option of protein powder, but if you prefer you can just substitute for more flour.


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These orange, cranberry and cinnamon mini muffins are sure to be a hit in any household. The fragrant sweet orange compliments the fresh tart cranberries, aromatic cinnamon and fluffy soft sponge. The question is, how many can you eat?!!


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Makes: 18 mini muffins or 10 large muffins

Preparation time: 20 mins plus baking time: 25 mins for mini muffins 35-40 mins for large muffins


Dry ingredients:

  • 225g Self-raising flour (wholemeal if preferred and gluten-free if required)
  • 60g Stevia (or 120g coconut sugar)
  • 30g (3 tbsp.) Goldenberry and Chia Powerblend. If you do not have any, chia seeds are fine (the Powerblend adds extra citrus zing).
  • 25g protein powder (soya bean or pea)
  • 2 tsp. baking powder
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. salt
  • Zest from 2 oranges

Wet ingredients

  • 2 eggs or chia or flaxseed eggs
  • 115g yoghurt (plant based if preferred)
  • 125ml milk (plant based if preferred)
  • 50ml orange juice

Add ins:

  • 100g fresh cranberries, halved



  • Preheat the oven to 170°C and grease two muffin trays or pop in paper cases if preferred.
  • In a medium sized bowl, mix together all the dry ingredients.
  • In a second bowl (large), mix together the wet ingredients. Then fold in the dry flour mix into the wet mix.
  • Fold in the halved cranberries. Using a tablespoon, scoop mixture into the greased or lined muffin trays, filling them ¾ full so allowing room for the muffins to rise.
  • Bake in the preheated oven for 25 mins for mini muffins and 35-40 mins for regular sized muffins. Allow to cool in the tray for 15 mins before transferring to a wire rack to cool properly. These are delicious on their own (even for breakfast!) or served warm with some cream or custard for an easy pudding.


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Don’t forget you can find my favourite recipes in my FREE eBook here.

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