I absolutely love cranberries and these muffins are bursting with cranberry.  I used leftover homemade cranberry sauce, but you can use canned whole berry cranberry sauce too. 

Recipe adapted from Food Network

Ingredients:

2 cups whole berry cranberry sauce

½ cup Truvia or 1 cup granulated sugar

3 large eggs at room temperature

½ cup olive oil

1 cup nonfat plain or vanilla Greek yogurt

1 lemon zested and 2 tablespoons lemon juice

1 orange zested

2 teaspoons vanilla extract

¾ cup whole wheat flour

¾ cup almond flour

1 scoop vanilla protein powder

½ cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

2-4 fresh cranberries per muffin

Directions:

1. Preheat oven to 400 degrees and spray muffin tins with nonstick spray.  I made 18 muffins with this recipe.
2. Whisk together the sugar and eggs in a large bowl.  Add the olive oil and yogurt and whisk to combine.
3. Add the lemon juice, lemon zest, orange zest, and vanilla extract. Whisk to combine.
4. In a medium bowl whisk the flours, cornmeal, protein powder, baking soda, baking powder, and salt.
5. Gently fold in the dry ingredients scraping the edges of the bowl.
6. Add the cranberry sauce and just mix it in to break up big clumps.
7. Use a large cookie scooper to fill muffin tins.
8. Add 2-4 fresh cranberries to the top of each muffin.
9. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the muffins are lightly golden.
10. Let the muffins cool in the muffin tins for at least 10 minutes before removing to a wire rack.
11. Store in an air-tight container and refrigerate after 24 hours.
12. Enjoy!