Cranberry Orange Protein Muffins (18g Protein, Thanksgiving Morning Ready)
Fluffy cranberry orange muffins made with Greek yogurt and protein powder — 18g of protein per serving, ready in 30 minutes for about $0.95 a serving. These are the muffins I bake the day before Thanksgiving so the morning of is already handled. Tart cranberries and fresh orange zest make them taste like the holiday, and the Greek yogurt keeps them soft instead of dry.
Ingredients
Method
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the Greek yogurt, eggs, applesauce, orange zest, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the cranberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 4 days.
Notes
Buy fresh cranberries in bulk when they hit the shelves in November and freeze the extra bags — they bake straight from frozen and cost far less than dried cranberries by the ounce.
