Cranberry Orange Oat Muffins

2 cups fresh or dried cranberries

2 cups white whole wheat flour

or regular whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

⅓ cup melted coconut oil or olive oil

¾ cup honey or maple syrup

2 eggs at room temperature

1 cup plain Greek yogurt

2 tsp vanilla extract

Zest from 1 medium orange (about 1 tsp)

1 Tbsp. raw sugar for sprinkling on top

1. Preheat the oven to 400 degrees. Grease muffin pan or line them with papers,.

2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.

3. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add yogurt, vanilla and orange zest. Mix well.

4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberries into the batter.

5. Pour batter into muffin pan. Sprinkle the tops of the muffins with a little raw sugar.

6. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

7. Place the muffin tin on a cooling rack to cool. Store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days.

8. Enjoy!