Most of us have fond childhood memories enjoying of all those pre-packaged, uber processed snacks like the Little Bites muffins. These cranberry orange blender muffins are a great clean & healthy, adult alternative to eating “junk food” for breakfast.
Making this recipe using a mini muffin tin adds a bit of excitement to your breakfast routine. In case you only have a regular sized pan, that’s okay too. Both will make about 9 servings.
What we love about this recipe is how easy it is to toss the ingredients into your blender then simply filling the pans before baking. A bonus is that these mini muffins are GLUTEN & DAIRY FREE.
Cranberry recipes pop up a lot during the holidays when fresh cranberries are in season. Dried cranberries are a great option for when you cannot find the fresh ones. It’s best to reconstitute them in a little orange juice before adding them to the batter.
KITCHEN HACK ALERT: Use a resealable plastic bag with the corner cut off (like a pastry bag) to fill your muffin tin. This saves you a headache later when you would normally have to scrub off burnt muffin bits.
And just like that, these little bit sized muffins are ready for your enjoyment. When cool, pop them in the fridge for up to a week.
Cranberry Orange Blender Muffins Recipe
Easy to make, cranberry orange breakfast muffins that are healthy!
- 2.5 cups Old Fashioned Oats (divided)
- 1 cup Apple Sauce
- 1/2 cup Orange Juice
- 1/3 cup Bourbon Barrel Aged Maple Syrup
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- Sea Salt (pinch)
- 1 cup Cranberries
- Heat oven to 350F. Grease or line muffing pan.
- Place all ingredients in blender except 1/2 oats and all the cranberries. Blend until well combined, 45-60 seconds. Scrap sides of blender if needed and blend again.
- Stir in cranberries and remaining oats into mixture.
- Fill muffin pan with batter. These can be filled 90% of the way to the top.
Place full muffin pan into the oven. Bake for 25-30 minutes for regular muffins and 12-15 minutes for mini muffins.
Cool before enjoying.
*If fresh cranberries are out of season, use dried cranberries. These are best when warmed with 2-3 TBSP of orange juice prior to adding them to the muffin batter. It will soften and make the dried fruit more juicy.
Zest orange peel and add to the batter for a stronger orange taste.
Toss in a handful of your favorite nuts; we recommend chopped pecans.
To make filling your muffin pan a breeze, add batter to a resealable plastic bag. Cut the corner off and use it like a pastry bag.
Makes 9 regular muffins or 36 mini muffins.
Tell us in the comments below: Do you prefer fresh or dried cranberries for cooking & baking?