Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

Ingredients
3 ripe bananas (300g)
2 carrots
6 tablespoons of almond milk
3 tablespoons of melted coconut oil
250g plain flour
200g coconut sugar
1 teaspoon bicarb
1 teaspoon baking powder
90g dark chocolate chips or raisins
For the topping (optional)
1 small bar of dark chocolate, melted
1 tablespoon of flaked almonds
method
Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.
Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Peel and grate the carrots into the bowl and mix well. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.
Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through.
For topping; we like to melt a small bar of dark chocolate and drizzle it over the top, before sprinkling with flaked almonds.
these banana & chocolate muffins are the perfect mid-afternoon snack. they’re soft, sweet and deliciously chocolatey thanks to the dark chocolate chips. if you want to turn them into the perfect breakfast muffin you can swap the chocolate chips for raisins and add a pinch of cinnamon.

Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. It took me eight tries to get these muffins just right, but they were absolutely worth the effort.

These muffins are bursting with fresh cranberry and orange flavor. They’re fluffy and moist and delicious—everything I want a muffin to be.
Plus, they’re made with wholesome ingredients like whole wheat flour and Greek yogurt, and they’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most!

Did I mention that you can easily mix these together by hand? No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties this year!
Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Here’s what you’ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.
Problem: The muffins were still far too tart, though (and I like tart).

Solution: To counteract the tartness of the cranberries, I added 1/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.

Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…

Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!

Eight tries later, I landed on perfect cranberry orange muffins! I hope you’ll make them while cranberries are still in season.

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

These fluffy cranberry orange muffins will make your house smell like the holidays! I hope they become your new favorite holiday muffin recipe. It took me eight tries to get these muffins just right, but they were absolutely worth the effort.

These muffins are bursting with fresh cranberry and orange flavor. They’re fluffy and moist and delicious—everything I want a muffin to be.
Plus, they’re made with wholesome ingredients like whole wheat flour and Greek yogurt, and they’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most!

Did I mention that you can easily mix these together by hand? No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties this year!
Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.