Orange Cranberry Protein Muffins (Homestyle)

Dojo Fresh

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)

Orange Cranberry Protein Muffins (Homestyle)

Dojo Fresh

Servings

6 muffins

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

American

Category

Breakfast

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

  • 1 cup (120 g) Dojo Fresh Homestyle Protein Pancake Mix

  • ½ cup unsweetened applesauce

  • ¼ cup orange juice

  • 2 tablespoons sugar

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 teaspoon baking powder

  • ¼ cup dried cranberries

  • 1 tablespoon orange zest

Directions

  1. Preheat oven: Preheat your oven to 400°F. Generously grease a muffin tin with cooking spray.

  2. Mix wet ingredients: In a large bowl, whisk together unsweetened applesauce, orange juice, sugar, and vanilla extract until well combined.

  3. 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.

  4. 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.

  5. 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.

  6. 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.
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