These Cranberry Orange Oat Muffins are packed with flavour and make me feel so festive at this time of year! Alongside blood oranges, cranberries and oranges, or clementines, are nostalgic for me when the temperature drops, and pairing these flavours together is just a perfect harmony.
As a snack or as part of your breakfast, these muffins will surely wake up your taste buds. I love using oat flour in baked goods because I know I’m adding a bit of fibre and heart-supportive nutrients. Feel free to swap in your favourite citrus flavours if orange isn’t your favourite choice (lemon would also be really good here!)
To make these muffins, you will need the following ingredients:
- Frozen cranberries
- Oat flour
- Ground flax
- Vanilla extract
- Baking soda
- Baking powder
- Orange zest
- Maple syrup
- Olive oil
Cranberry Orange Oat Muffins
- 2 cups oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups frozen cranberries coarsely chopped in a food processor
- 1 tsp vanilla extract
- 2 tsp orange zest or 1 tsp orange extract
- 3/4 cup maple syrup
- 1/3 cup olive oil
- 2 flax eggs 2 tbsp of ground flax mixed with 4 tbsp of water
- Preheat oven to 400F. Line your muffin tin with papers or grease with coconut oil or olive oil.
- Mix the flax egg and let sit for 5 minutes. Then, add the rest of the wet ingredients and mix well.
- Then, mix the dry ingredients. Add the dry to the wet ingredients, mixing well.
- Add the cranberries and mix until evenly distributed.
- Scoop the muffin batter into the muffin papers and bake for 15-20 minutes. Let cool before enjoying.