These whole wheat muffins are made without butter or refined sugar, and are bursting with cranberries, orange zest, and dark chocolate chips!
Even though Thanksgiving is long past, I still have leftover cranberries sitting in my freezer. 🙂 (I like to stockpile when they are in the grocery stores during November.) I used some of them for this Cranberry Orange Smoothie about a week ago, but I still had a few cups left over. Say hello to Cranberry Orange Chocolate Chip Muffins!
It makes me a little sad that cranberry season is so short, as I would be happy to eat them more often. I really enjoy the tart flavor of the nutritious little berries, especially when it is combined with orange or dark chocolate. 🙂 I know I can find dried cranberries in stores all year, but those just aren’t as good as the fresh ones.
When making these muffins I couldn’t decide between cranberry/orange or cranberry/chocolate, so I decided to go all out and use cranberries, orange, and chocolate!
As is my usual, I made my muffins with home ground, fresh whole wheat flour, but store bought whole wheat flour works just fine too. 🙂 The only difference is you might need a bit more moisture when using store bought. So keep that in mind and add a little more milk if necessary.
Cranberry Orange Chocolate Chip Muffins
- 3 3/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- 1 1/2 cups dark chocolate chips
- 1/2 cup olive oil
- 1 1/4 cups whole cane sugar (I use Sucanat)
- 2 Tablespoons honey
- 1/2 cup applesauce, unsweetened
- 1 Tablespoon orange zest
- 1/4 cup orange juice
- 1 cup skim milk
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.
In a medium sized bowl, stir together flour, baking powder, baking soda, and salt. Add cranberries and chocolate chips and toss lightly to combine. Set aside. In a larger bowl, beat olive oil, whole cane sugar, and honey together until blended. Mix in applesauce, orange zest, and orange juice. Gradually add dry ingredients to wet, alternating with the 1 cup milk, stirring just until blended.
Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until edges are turning golden. Let cool in pans 5 minutes before removing to cool on wire racks.
~K in the Kitchen