Cranberry Orange Oat Muffins
Enjoy the flavours of fall and winter with these delicious and easy, vegan, gluten-free Cranberry Orange Oat Muffins!
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Servings: 12
Equipment
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Instructions
- 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.