2 cups (240g) white whole wheat flour or gluten-free* flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons (14g) orange zest (about 2 large oranges)

1 tablespoon (14g) unsalted butter or coconut oil, melted and cooled slightly

2 large egg whites, room temperature

2 teaspoons vanilla extract

1 ½ teaspoons vanilla crème stevia

½ cup (120g) plain nonfat Greek yogurt

¼ cup (60mL) freshly squeezed orange juice (about 1 large orange)

½ cup (120mL) nonfat milk

1 cup (110g) fresh cranberries, finely diced

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Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin with paper liners.
Whisk flour, baking powder, baking soda, salt, and orange zest in a large bowl.
In another bowl, combine melted butter or coconut oil, egg whites, vanilla extract, vanilla crème stevia, Greek yogurt, orange juice, and milk; whisk until smooth.
Pour wet ingredients into dry and gently fold until just combined; do not overmix.
Carefully fold in finely diced cranberries.
Spoon batter into mini muffin cups, filling each about 3/4 full.
Bake 12-15 minutes or until toothpick inserted comes out clean.
Cool muffins in pan 5 minutes, then transfer to wire rack to cool completely.

Use frozen cranberries if fresh are unavailable; thaw and drain well.

Substitute orange zest/juice with lemon zest/juice for a citrus twist.

Replace vanilla crème stevia with honey or maple syrup for natural sweetness.

Add chopped nuts like almonds or pecans for crunch.

Top with a glaze made from powdered sugar and orange juice if desired.

Store in airtight container at room temperature up to 3 days; freeze up to 2 months.