Whole Wheat Cranberry Sauce Muffins

Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Brush the wells of a 12-cup muffin pan with oil

Step 3

3 In a large bowl, whisk together the whole wheat flour, almond flour, date sugar, baking powder, cinnamon, salt and baking soda until combined

Step 4

4 In another large bowl, whisk together the oil and eggs until combined, then whisk in the cranberry sauce and orange zest until combined

Step 5

5 Mix the dry ingredients into the wet in two batches, alternating with half the milk at a time, until just combined

Step 6

6 Stir in the nuts, if using

Step 7

7 Scoop the batter into the prepared muffin pan and bake for 18 to 21 minutes, or until a wooden pick inserted in the center of one of the muffins comes out clean and they are golden brown

Step 8

8 Let cool on a wire rack in the pan for 15 minutes, then run a knife or offset spatula around the muffins to loosen them and unmold

Step 9

9 Let cool completely on a wire rack

Step 10

10 NOTE: If using brown sugar, increase the whole wheat pastry flour to 1 1/2 cups (180 grams), reduce the milk to 1/2 cup (120 milliliters) and whisk the brown sugar in with the liquid ingredients