Healthy Cranberry Orange Oatmeal Muffins
Yields: 13 muffins
These muffins are supremely moist and tender, with one of the softest and fluffiest textures I’ve ever tasted in muffins! They’re also full of sweet orange flavor, which pairs wonderfully with the tart fresh cranberries. These muffins will keep for at least one week if stored in an airtight container in the refrigerator.
  • ¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup (210mL) nonfat milk, divided
  • 2 tsp vanilla extract
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 2 ½ tbsp (17g) freshly grated orange zest (about 2 extra large)
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp liquid stevia
  • ½ cup (120mL) freshly squeezed orange juice (about 1 extra large)
  • 1 ½ cups (150g) whole fresh cranberries, diced
  1. Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
  2. In a medium bowl, stir together the oats, Greek yogurt, ¼ cup of milk, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk in the orange zest. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Stir in the orange juice. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the cranberries.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Instant oats are also known as “quick-cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned oats. To make your own out of old-fashioned oats, add ¾ cup (75g) of old-fashioned oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

For the gluten-free flour, use the following: 1 cups (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.

Remember to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your muffins turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.

The orange zest actually provides the majority of the orange flavor, so don’t skip it!

The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins may collapse while cooling and turn out much denser.

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that’s the best price I’ve found. However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to 7 tablespoons (105mL). You may also substitute ½ cup + 2 tablespoons (150mL) pure maple syrup, honey, or agave and reduce the milk to 2 tablespoons (30mL) instead. The baking time may vary with either of those substitutions as well.

Any milk may be substituted for the nonfat milk.

For the best results, dice the fresh cranberries to be no larger than the size of chocolate chips to ensure your muffins bake evenly.

If you prefer to use dried cranberries, substitute ¾ cup (120g), but hydrate them first! Add the dried cranberries to a microwave-safe bowl. Add enough water to completely cover them. Cover the bowl with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the dried cranberries sit for at least 10 minutes before draining and folding into the dough.

Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.

{gluten-free, clean eating, low fat, low sugar, higher protein}
Recipe by Amy's Healthy Baking at