Cranberry Orange Muffins
THM:E, low fat, no sugar added, gluten/dairy/nut free
Serves: 9 muffins
  • ¾ cup oat flour (oats ground up finely in a blender or coffee grinder; use gluten free if necessary)
  • ¾ cup oat fiber (gluten free if necessary)
  • 2 tsp. baking powder
  • 1 tsp. orange zest (fresh or dried), optional
  • ¼ tsp. salt
  • ¼ tsp. THM Pure Stevia Extract Powder (or more, to taste; this doesn't make an overly sweet muffin)
  • ¼ tsp. each ginger and cloves
  • 1 orange, peeled and chopped
  • ½ cup + 2 T egg whites
  • ½ cup unsweetened applesauce
  • ¼ cup water
  • 1½ tsp. orange extract
  • ¾ cup cranberries (thawed if frozen)
  1. Whiz the dry ingredients (first 7 ingredients) in a food processor until mixed (I use our Ninja blender food processor attachment). Add the wet ingredients (not the cranberries) and process until smooth. Add the cranberries and process until the cranberries are in chunks.
  2. Grease 9 muffin tin holes and divide the batter evenly among them. Do not add water to the empty muffin holes. Bake at 350 degrees F for 25-30 minutes. For best results, let the muffins sit a few minutes before cutting and eating. Store leftovers in the fridge (they're great cold!). I like to cut leftover muffins in half and toast them for breakfast the next morning.
  3. Trim Healthy Mamas, feel free to enjoy 2-3 of these muffins with a teaspoon of butter and some protein for breakfast or a snack (or eat them with an E meal as dessert).
Recipe by Briana Thomas at