I don’t know about you, but I love the taste of cranberry orange muffins!
After making Chocolate Chip Avocado Muffins (and LOVING THEM), I decided to apply the same adjustments to the cranberry orange muffins (where you use avocado instead of butter, agave nectar in place of sugar, and the flaxseed egg instead of real eggs).
While without the adjustments, they’re delicious, I do like when I can make a healthy swap that allows me to feel less guilty about eating them.
So, here’s a version of the cranberry orange muffins with a healthy twist!
- 1 California avocado (small)
- 1/3 cup plus 1 tablespoon agave nectar
- 1/4 cup packed light or dark brown sugar
- 2 flaxseed eggs
- 1/2 cup Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- Zest of 2 oranges
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons orange juice
- 2 tablespoons soy milk
- 1 and 1/2 cups dried cranberries
- 1/3 cup confectioners’ sugar
- 1 tablespoon orange juice
- Preheat oven to 425 degrees Fahrenheit. Line with cupcake liners or spray with non-stick cooking spray.
- If using the flaxseed eggs, prepare now.
- Peel and pit the avocado. In a stand mixer, such as a Kitchenaid, or a medium bowl using a handheld mixer, beat the avocado slowly and then switch to a medium/high speed and blend until smooth. This may take a few minutes to completely smooth and I suggest stopping and scraping down the sides at least once.
- Add the agave nectar and brown sugar and beat on high until creamy. Add the flaxseed eggs, yogurt, and vanilla extract. Beat on a medium speed for about 1 minute, then turn up to a high speed until the mixture is well combined. Then, beat in the orange zest.
- Add the flour, baking soda, baking powder, cinnamon, and salt to your existing mixture. Add the orange juice and milk and blend. Fold in the cranberries with a wooden spoon, rubber spatula, or use the paddle mixture on the lowest setting of your stand mixer.
- Scoop batter into prepared muffin pan, I prefer a medium sized spring loaded scoop, filling them almost to the top. Bake for 5 minutes at 425 degrees Fahrenheit, then, keeping the muffins in the oven, lower the temperature to 350 degrees Fahrenheit and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins bake for is about 23-25 minutes.
- While the muffins are cooling, make the glaze by whisking the glaze ingredients together. This can be done with a small bowl and a whisk. As this will be messy, I suggest setting the muffins onto disposable parchment paper, a cutting board, or foil. Drizzle glaze over warm muffins. Allow to briefly cool before serving.
Like the avocado swap? You may also enjoy:
Also, feel free to also check out the original recipe here!