Orange Cranberry Protein Muffins (Homestyle)
Dojo FreshShare
A High-Protein Muffin You Can Make Ahead.
Made with Dojo Fresh Homestyle Protein Pancake Mix, these muffins are a simple, convenient way to add protein to your day. Bake a batch on Sunday and you have a ready-to-grab, high-protein option waiting for you all week — whether you need a quick breakfast, an afternoon snack, or a wholesome treat.
The ingredient list is short and clean. No eggs and no oil required. The flavor combination — bright orange zest, tart cranberries, and the warm cinnamon already baked into the mix — makes these something you'll really enjoy.
With a hearty texture and satisfying bite, they're closer to a classic bran muffin than a cakey bakery muffin. Wholesome, filling, and ready when you are.
Orange Cranberry Protein Muffins (Homestyle)
Dojo Fresh
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Author:
Dojo Fresh
Servings
6 muffins
Prep Time
15 minutes
Cook Time
20 minutes
A wholesome, lightly sweetened muffin with a hearty texture and satisfying bite - think classic bran muffin energy with a serious protein boost. The bright flavor of orange and tart cranberries pairs beautifully with the warm cinnamon notes already in the Dojo Fresh Homestyle Protein Pancake Mix. Naturally vegan, oil-free, and made without eggs, these muffins are a smart, satisfying high-protein breakfast, snack or wholesome treat.
Ingredients
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1 cup (120 g) Dojo Fresh Homestyle Protein Pancake Mix
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½ cup unsweetened applesauce
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¼ cup orange juice
- 2 tablespoons sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 teaspoon baking powder
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¼ cup dried cranberries
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1 tablespoon orange zest
Directions
Preheat oven: Preheat your oven to 400°F. Generously grease a muffin tin with cooking spray.
Mix wet ingredients: In a large bowl, whisk together unsweetened applesauce, orange juice, sugar, and vanilla extract until well combined.
Add dry ingredients: Add Dojo Fresh Homestyle Protein Pancake Mix, baking powder, and salt to the wet ingredients. Stir until just combined. Do not overmix.
Fold in mix-ins and rest: Gently fold in dried cranberries and orange zest with a spatula until evenly distributed. Let the batter rest for 2–3 minutes before filling the tin — it will thicken slightly as the liquid is absorbed.
Fill and bake: Fill each greased muffin cup evenly about 85–90% full. Bake at 400°F for 5 minutes then reduce the oven to 350°F and bake for an additional 15–17 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
Cool: Let muffins cool in the tin for 5 minutes. They will firm up slightly as they cool. Run a knife around the edge of each muffin before lifting out.
Recipe Note
Flavor variations: This base works well with other mix-ins. Try blueberry + lemon zest, apple + walnut + apple cider, or banana + chocolate chip.
Storage note: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To reheat, warm in a 350°F oven for 5–8 minutes or microwave for 20–30 seconds. These muffins also freeze well for up to 3 months — thaw overnight in the refrigerator and reheat before serving.