Breakfast Muffins

Healthy Cranberries Wholemeal Muffins


Another sugar-free, butter-free, healthy bake! Made this for a friend who wasn’t feeling very well a while ago. A great breakfast muffin or guilt-free snack on the go! I love the citrusy scent from the orange, and the natural sweetness from the orange juice and honey. My kids loved them, and so did I. Perhaps the next batch I will try to make it with oat flour! If you are like me who is quite particular about how my kids eat, especially when it comes to junk food and sugary treats, then this is one recipe that you should try.

Ingredients (makes about 20)

  • 1 cup wholemeal flour
  • 1 cup all purpose flour
  • 1/2 cup honey
  • 2 tsp baking powder
  • 1/2 baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 egg
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed orange juice
  • 1 zest of an orange
  • 1/4 cup extra virgin olive oil
  • 1 cup dried cranberries (crasins)

Preheat oven to 200C
In a sauce pan, bring 1/2 cup orange juice to a simmer.
Add cranberries, let it simmer stirring occasionally until ok reduce to almost nothing and cranberries are plumped up.

Sift together salt, flour, baking powder, baking soda, and cinnamon powder.

Mix orange zest, honey, and 3/4 cup orange juice until combined.

Add egg and beat until combined.

Mix in dry ingredient.

Then add cranberries.

Fill lined muffin tray until 3/4 full.

Bake for 18 mins or until skewer comes out clean.
Leave to cool before serving.

Bon appetit!!

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  • Reply
    MonuTeena RecipesPassion
    17 February, 2014 at 1:27 pm

    muffins looks so scrumptious yummy love to try it 🙂 use of honey and whole meal flour fascinated me most 🙂

  • Reply
    Rebecca Tan
    7 May, 2015 at 3:48 am

    Hi, 1 orange zest is it roughly one teaspoon? And also can u give me receipe for 6 muffins..

    • Reply
      7 May, 2015 at 4:16 am

      Hi Rebecca, just use half the recipe. and fill up the liner fuller. About 1 loose tbsp zest. My naval orange is big. 1 tsp will be fine for 6 muffins

  • Reply
    17 January, 2016 at 12:18 am

    Hi can I use just wholemeal flour?

    • Reply
      Sharon Lam
      17 January, 2016 at 8:36 am

      Yes, but I suggest using finely milled wholemeal flour

  • Reply
    20 January, 2016 at 10:23 am

    Thank you! Can I make it into a loaf cake instead? I just have to increase the baking time right? ? Sorry for asking so much

    • Reply
      Sharon Lam
      20 January, 2016 at 1:54 pm

      Hi Yvonne, yes you can make it in a loaf tin. Normally baking time will be 50-60 minutes in a loaf tin. 🙂

      • Reply
        20 January, 2016 at 2:32 pm

        Thank you so so much!

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