AGEIST Snack: Cranberry Orange Bran Muffins

Bright and satisfying, our Cranberry Orange Bran Muffins are made with whole wheat flour, wheat bran, Greek yogurt, and fresh cranberries. Naturally sweetened with honey and topped with a light sprinkle of coconut sugar, they hit that healthy-sweet balance in just the right way. The combination of fiber, protein, and healthy fats makes them an excellent option for those looking to support gut health, blood sugar stability, and cognitive function. Put that all in a muffin, and you have a quick, easy, and delicious addition to your breakfast or a wonderful snack you can take with you on the go or sit and enjoy with a nice cup of tea.

Key Ingredients & Their Health Benefits

• Cranberries: Packed with antioxidants and vitamin C to support immune health and urinary tract health; low in sugar when unsweetened
• Wheat Bran: Excellent source of insoluble fiber, which supports regular digestion and colon health
• Greek Yogurt: High in protein and probiotics, which supports muscle maintenance and gut microbiome balance
• Coconut Oil: Contains MCTs, which have anti-inflammatory properties and may enhance brain function and metabolism

Recipe for Cranberry Orange Bran Muffins

Yields: 12 muffins
Recommended serving: 1 muffin

Approximate Nutritional Information Per Serving

Calories: 190
Protein: 5g
Carbohydrates: 28g
Healthy Fats: 7g
Fiber: 4g

Ingredients

Dry

• 1 ½ cups whole wheat flour
• ½ cup wheat bran
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• Coconut sugar or turbinado sugar, for sprinkling (optional)

Wet

• ⅓ cup melted coconut oil
• ¾ cup honey
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• Zest from 1 medium orange (about 1 teaspoon)
• 2 cups fresh or frozen cranberries, processed into small bits

Instructions

* See Recipe Tips below *

1. Preheat the Oven: Preheat to 400°F. Grease a 12-cup muffin tin or line with baking papers.
2. Prep the Cranberries: In a food processor, pulse the cranberries for about 5 seconds—just enough to break them into small pieces without puréeing.
3. Mix Dry: In a large bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, and salt.
4. Mix Wet: In a medium bowl, whisk together melted coconut oil and honey. Add eggs and whisk again. Stir in Greek yogurt, vanilla, and orange zest until well combined.
5. Combine Wet & Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir with a spoon until just combined. Don’t overmix; a few lumps are fine.
6. Add Cranberries: Gently fold in the chopped cranberries.
7. Fill the Muffin Tin: Divide the batter evenly among the 12 cups. The cups will be quite full. Sprinkle tops with coconut or turbinado sugar if using.
8. Bake: Bake for 15–18 minutes, until muffins are golden on top and a toothpick inserted comes out clean.
9. Cool: Let the muffins cool and firm up in the pan on a wire rack. Run a butter knife around the edges to release, if necessary.

Storage & Shelf Life

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days in an airtight container
• Freeze for up to 3 months; reheat in a toaster oven or microwave

Recipe Tips

• For extra moisture and depth, swap Greek yogurt with skyr or add a tablespoon of orange juice
• If using frozen cranberries, no need to thaw—just pulse straight from the freezer
• These muffins pair well with a smear of almond butter or a side of eggs for a higher-protein breakfast