baking · breakfast · cooking · Dessert

Cranberry Orange and Olive Oil Muffins

I adapted a recipe I had seen on Giada’s show recently for muffins. While the original recipe was solid I subbed liquid egg substitute for the eggs to control the fat and cholesterol, as well I used normal yogurt over the greek as it was what I had on hand. I will say though that leaving out the orange zest was a bummer, I am sure it added so much flavor but when navel oranges are over $2 a lb and barely worth eating….well no thanks. Anyhow I really enjoyed the muffins, they are incredibly moist!

I found the almond flour/meal at my local Safeway, if you cannot find it you can always grind raw almonds down to a very fine powder.

Cranberry Orange and Olive Oil Muffins


  • 1 cup granulated sugar
  • 1 cup liquid egg substitute (ie. Egg Beaters)
  • ½ cup orange juice
  • ¼ cup extra virgin olive oil
  • ¼ cup vanilla low-fat yogurt (or greek yogurt)
  • 2 tsp pure vanilla extract
  • 1 cup almond flour (almond meal)
  • 1¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup dried cranberries


Preheat the oven to 325° and line tow muffin tins with paper liners or spray well with cooking spray (although I do suggest liners as they are so moist).

In a stand mixer bowl beat the sugar and eggs on low for 2 minutes until smooth. Add in the orange juice, oil, yogurt and vanilla, beat to combine.

In a small bowl whisk the dry ingredients together.

Slowly add in the dry to the wet, with the mixer on low. Beat on medium until just combined. Add in the cranberries and beat in for a couple of seconds.

Divide between the muffin cups, filling about 2/3 full. Bake for 20 minutes, test with a toothpick, it should have crumbs when pulled out. Let cool on a rack for at least 10 minutes, then transfer to the rack to finish cooling.

Makes about 20 muffins.


One thought on “Cranberry Orange and Olive Oil Muffins

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.