Bright, citrusy, and bursting with juicy cranberries, these Cranberry Orange Protein Muffins are a delicious and nutritious way to start your day or enjoy as a snack. Each muffin is packed with protein and fiber, making them the perfect healthy grab-and-go option. They’re also low in calories, so easy to enjoy regardless of fitness goals! Whether you’re meal prepping for the week or need a quick addition to your breakfast to fuel your busy morning, these muffins are a great choice.
Why You’ll Love This Recipe
- High in Protein: With vanilla protein powder and egg whites, these muffins are an excellent source of protein, helping to keep you full and satisfied for longer.
- Low in Calories: Each muffin is low in calories, making them a great option for anyone watching their intake while still enjoying a flavorful treat.
- Fresh, Festive Flavor: The combination of tart cranberries and zesty orange is refreshing and perfect for the holiday season or any time you crave something citrusy and sweet.
- Easy to Make: This recipe is simple, quick to put together, and perfect for meal prep, meaning you can have a healthy snack or breakfast ready to go for the week.
Here are the Main Ingredients you Will Need:
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
In a large mixing bowl, combine the orange zest, egg whites, vanilla extract, and orange juice. Mix well.
In another bowl, whisk together the vanilla protein powder, oat flour, almond flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk, and mix until just combined.
Fold in the chopped cranberries.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
If desired, sprinkle additional orange zest on top of each muffin for garnish.
Bake for 16-19 minutes, or until the top is just starting to brown.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes and Modifications:
- Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe.
- This recipe is Gluten Free and Dairy Free if you use a Vegan Protein Powder.
- If you don’t have fresh cranberries, frozen ones will work too. Just thaw them slightly and drain excess liquid before chopping.
- Store the muffins in an airtight container at room temperature for up to 2 days.
If you’d like them to last longer, store them in the refrigerator for up to 5 days in an airtight container. - These muffins freeze well! Let them cool completely, then place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2-3 months.
Other Muffin Recipes you May Enjoy:
Whether you’re looking for a healthier holiday treat or a balanced snack, these Cranberry Orange Protein Muffins deliver the perfect combination of taste, nutrition, and convenience. You’ll love having these on hand to fuel your mornings or for a sweet pick-me-up in the afternoon!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Cranberry Orange Protein Muffins
12
Servings10
minutes16
minutes67
kcal1 Muffin (35 grams)
26
minutesTo track this recipe on My Fitness Pal, search TBB Cranberry Orange Muffin
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
120 g fresh cranberries, chopped (about 1 cup)
Zest of 1 orange (1 small or 2 mandarins)
66 g egg whites (2 large egg whites)
50 g vanilla protein powder (about 3 tablespoons)
50 g oat flour (1/2 cup)
50 g almond flour (1/2 cup)
1/4 cup zero-cal sweetener of choice (monkfruit etc)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
60 ml unsweetened almond milk (1/4 cup)
1 teaspoon vanilla extract
60 ml reduced sugar orange juice (about 1/4 cup)
Optional: Additional orange zest for garnish
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease with non-stick cooking spray.
- In a large mixing bowl, combine the orange zest, egg whites, vanilla extract, and orange juice. Mix well.
- In another bowl, whisk together the vanilla protein powder, oat flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk, and mix until just combined.
- Fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- If desired, sprinkle additional orange zest on top of each muffin for garnish.
- Bake for 16-19 minutes, or until the top is just starting to brown.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes & Modifications
- Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe.
- This recipe is Gluten Free and Dairy Free if you use a Vegan Protein Powder.
- If you don’t have fresh cranberries, frozen ones will work too. Just thaw them slightly and drain excess liquid before chopping.
- Store the muffins in an airtight container at room temperature for up to 2 days.
If you’d like them to last longer, store them in the refrigerator for up to 5 days in an airtight container. - These muffins freeze well! Let them cool completely, then place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2-3 months.
Nutrition Facts
- Total number of serves: 12
- Calories: 67kcal
- Carbohydrates: 5.9g
- Protein: 5.5g
- Fat: 2.7g
- Fiber: 1.4g
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