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Cranberry Pecan Muffins

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Cranberry Pecan Muffins

5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Cranberry Pecan Muffins
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 136kcal


  • 1 none cooking spray
  • 1 cup flour, whole wheat
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon cloves, ground
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup, chopped cranberries, raw
  • 1/4 cup pecans, chopped


  • Preheat oven to 400 degrees. Coat a mini muffin pan with cooking spray, or line with mini baking cups.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and cloves. Set aside.
  • Zest orange and mince 1tsp, set aside. In a separate medium-sized bowl, whisk together egg, buttermilk, sugar, oil, minced orange zest and vanilla.
  • Combine wet ingredients with the dry, avoid over-mixing. Fold in cranberries and pecans. Fill each muffin cup 3/4 full. Bake for 15 minutes, or until a toothpick inserted, comes out clean.  Don’t forget to serve with fruit you have on hand.
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Calories: 136kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 102mg | Fiber: 2g | Sugar: 9g

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Recipe Rating


5 stars
I used coconut sugar and halved the sugar. Used avocado oil vs canola and cooked them ten minutes for mini muffins. The whole family LOVED these! Thank you