Holiday Cranberry Muffins

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Yield: 12 muffins

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If you’d prefer to use eggs, substitute 2 large eggs for the chia seeds.

2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon each: baking soda and salt
2 teaspoons finely grated zest from 1 orange
10 tablespoons coconut oil or plant-based butter (1/2 cup plus 2 tablespoons)
1/2 cup brown sugar
1/4 cup molasses
2 tablespoons chia seeds mixed with 10 tablespoons (1/2 cup plus 2 tablespoons) water
1 1/2 cups plain yogurt (not Greek), plant-based or dairy
2 cups fresh or frozen cranberries, plus a few extra for the tops
1/4 cup raw sugar

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flours, baking powder, baking soda, salt and zest in a medium bowl.
Beat coconut oil, sugar, and molasses with an electric mixer over medium-high speed until light and fluffy, a minute or so. Beat in chia seed mixture, then 1/2 of the dry ingredients, followed by 1/3 of the yogurt. Continue beating in dry ingredients, alternating with yogurt, in two more rounds to make a stiff batter. Switch to a rubber spatula and fold in cranberries. Spray a 12-cup muffin tin with vegetable cooking spray. Use a large ice cream scoop to divide batter evenly among the cups. (They will be full.) Press a few extra cranberries into each muffin top and sprinkle generously with raw sugar. Bake until muffins are golden brown, about 30 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.