These Cranberry Orange Protein Muffins make a wonderful holiday breakfast option! We all know the holidays are busy, so why not prep a breakfast you can take on the run? These muffins are gluten-free, low fat, low sugar, and packed with protein to keep you full for hours.
NOTES: You can use regular all-purpose flour in place of the gluten-free flour. The buttery spread can be vegan spread, unsalted butter, or vegetable oil.
Cranberry Orange Protein Muffins
Makes 12 muffins
Ingredients:
1 1/2 cup (190g) gluten free baking flour
3/4 cup (105g) Metabolic Nutrition Protizyme Vanilla Cake
1/2 cup calorie-free sweetener (we used one that's twice as sweet as sugar)
1 1/2 tsp. baking powder
3/8 tsp. baking soda
3/8 tsp. salt
3/4 cup nonfat plain Greek yogurt
3/4 cup orange juice
1 whole egg
1/4 cup buttery spread (melted, or oil)
1 tbsp. orange zest
3/4 tsp. vanilla extract
1 cup fresh cranberries
Directions:
Preheat the oven to 350 degrees F.
Whisk together dry ingredients (through salt) together in a large mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Fold in cranberries.
Divide batter between the wells of either a nonstick muffin pan coated with cooking spray, or any muffin pan with silicone liners, or paper liners coated inside with cooking spray.
Bake for 25-30 minutes until edges are barely golden brown and a toothpick inserted comes out clean. Enjoy!
Leftovers will keep in the fridge in an airtight container at least a week (or in the freezer at least a month).
Calories (per muffin): 139kcal, Fat: 3.9g, Sat fat: 1.1g, Carbs: 17g, Fiber: 1g, Sugar: 2g, Protein: 9g, Sodium: 203mg
