Scrumptious Skinny Cranberry Orange Loaf or Muffins
As the air turns crisp and the days shorten, there’s nothing quite like the aroma of freshly baked goods wafting through your kitchen. One of my all-time favorites is a delightful skinny cranberry orange loaf or muffins. These treats are not only delicious but also healthier, letting you indulge without the guilt. The zesty orange and tart cranberries create a match made in heaven, resulting in a lovely loaf or muffin that’s perfect for breakfast, a snack, or even dessert.
What You’ll Need for Skinny Cranberry Orange Loaf or Muffins
To whip up this delicious recipe, gather the following ingredients:
- 1 1/2 cups (190 g) all-purpose flour (I use Gold Medal flour)
- 1 tsp (5 g) aluminum-free baking powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (120 ml) water
- 1 large egg
- 1/2 Tbsp (7.5 ml) vanilla extract
- 4 Tbsp (30 g) zero-point brown sugar substitute (I use LAKANTO monk fruit golden sweetener)
- 4 Tbsp (30 g) zero-point white sugar substitute (I use LAKANTO monk fruit classic or baking sweetener)
- 2 Tbsp (30 g) Land o’ Lakes light butter made with canola oil, melted or 3 Tbsp (45 g) of unsweetened applesauce
- 2-4 Tbsp (30-60 ml) freshly squeezed orange juice (about 2-3 oranges, see notes)
- Zest from two oranges
- 1 1/2 cups (150 g) fresh or frozen cranberries (see notes)
How to Make Skinny Cranberry Orange Loaf or Muffins
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Preheat your oven to 350°F (175°C). Spray a 9.5-inch bread pan or a 12-cup muffin tin with non-stick cooking spray and set aside.
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In a large mixing bowl, combine the flour, salt, baking powder, and baking soda. Set this mixture aside.
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In a separate medium bowl, whisk together the egg, water, both sugar substitutes, orange juice, vanilla extract, and orange zest until well combined.
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Gradually pour the wet mixture into the dry ingredients, stirring just until they are combined. Remember, you should NOT OVER MIX as it can ruin the texture.
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Before the mixtures are completely blended, add in the melted butter or unsweetened applesauce. Give it a gentle stir until barely mixed.
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Carefully fold in the cranberries, ensuring they’re evenly distributed throughout the batter.
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Pour the batter into the prepared pan or muffin tin.
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Bake for 40-45 minutes for loaf, or 18-20 minutes for muffins, until a knife or toothpick inserted into the center comes out clean.
How to Serve Skinny Cranberry Orange Loaf or Muffins
These delightful treats are perfect for enjoying warm right out of the oven, or you can let them cool for a bit before serving. For an extra special touch, spread a bit of light butter or cream cheese on top. If you want to pair them with something, a cup of hot tea or coffee enhances the flavors wonderfully. They also make for a lovely gift if you plan on sharing with friends or family.
Expert Tips for Skinny Cranberry Orange Loaf or Muffins
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Fresh Fruit: If you’re using frozen cranberries, there’s no need to thaw them. Just toss them in directly!
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Zest and Juice: Make sure to zest your oranges before juicing. It makes the zesting process easier and gives the best orange flavor to your loaf or muffins.
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Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for a later treat!
Skinny Cranberry Orange Loaf or Muffins FAQs
Can I use whole wheat flour in this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser.
How many muffins does this recipe make?
This recipe will yield about 12 standard-sized muffins.
Can I use other fruits instead of cranberries?
Absolutely! You can replace cranberries with blueberries or cherries for a fun twist.
It’s time to get your baking gear ready and treat yourself to the delightful flavors of this skinny cranberry orange loaf or muffins. I hope you enjoy baking and, most importantly, savoring this healthy yet indulgent recipe!
Skinny Cranberry Orange Loaf or Muffins
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Use Gold Medal flour
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups water
- 1 large egg
- 0.5 Tbsp vanilla extract
- 4 Tbsp zero-point brown sugar substitute Use LAKANTO monk fruit golden sweetener
- 4 Tbsp zero-point white sugar substitute Use LAKANTO monk fruit classic or baking sweetener
- 2-4 Tbsp freshly squeezed orange juice About 2-3 oranges, adjust as needed
- zest from two oranges
Other Ingredients
- 2 Tbsp light butter made with canola oil, melted Alternatively, use 3 Tbsp of unsweetened applesauce
- 1.5 cups fresh or frozen cranberries No need to thaw if using frozen
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9.5-inch bread pan or a 12-cup muffin tin with non-stick cooking spray and set aside.
- In a large mixing bowl, combine the flour, salt, baking powder, and baking soda. Set this mixture aside.
- In a separate medium bowl, whisk together the egg, water, both sugar substitutes, orange juice, vanilla extract, and orange zest until well combined.
Mixing
- Gradually pour the wet mixture into the dry ingredients, stirring just until they are combined. Do not over mix.
- Add the melted butter or unsweetened applesauce and stir until barely mixed.
- Fold in the cranberries gently.
Baking
- Pour the batter into the prepared pan or muffin tin.
- Bake for 40-45 minutes for loaf, or 18-20 minutes for muffins, until a knife or toothpick inserted into the center comes out clean.
