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Cranberry Muffins

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Cranberry Muffins

4 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: bake, Cranberry Muffins, dairy free, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 200kcal


  • 4 tablespoon coconut oil
  • 1/2 cup applesauce, unsweetened
  • 3/4 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 2 large egg
  • 1 cup sugar
  • 2 cup flour, whole wheat
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cranberries, raw


  • Preheat oven to 375°F. Place cupcake liners into muffin pan.
  • Heat coconut oil until just barely melted. Add to a mixing bowl along with applesauce, milk, vanilla, and eggs. Whisk together, then mix in sugar.
  • In a separate bowl, mix flour, cinnamon, salt, baking soda and baking powder. Add wet ingredients and mix until just combined.
  • Cut cranberries in half and fold into batter. Pour evenly into each muffin cup.
  • Bake for 25 minutes or until an inserted toothpick comes out clean.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 200kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 126mg | Fiber: 3g | Sugar: 18g

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