Skinny Cranberry Orange Loaf or Muffins
Delicious and guilt-free skinny cranberry orange loaf or muffins, perfect for breakfast, snacks, or dessert.
Servings: 12 muffins
Calories: 140kcal
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.
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Can be frozen for later use.