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Cranberry-Orange Muffins
A gluten-free and vegan breakfast treat made with oat flour. Perfect for that holiday sweet craving on a cold day, but with a much healthier approach.

1 1/2 cups oat flour (make by finely grinding rolled oats in a Vitamix or food processor)

2 tbsp arrowroot powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg (freshly ground, if possible)
1/2 tsp sea salt
1/2 cup applesauce
1/2 cup sucanat or brown sugar
3/4 freshly squeezed orange juice + grated zest of 1 orange
1/2 cup cranberries, fresh or frozen
Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin pan.
In a bowl, whisk together the oat flour, arrowroot powder, baking soda, spices and salt.
In another bowl, whisk together the orange juice, orange zest, applesauce, and sucanat.
Mix dry and wet ingredients together, until well blended. Gently fold cranberries into batter (do not overmix). Spoon batter into muffin cups, each around 3/4 full. Bake 15 – 20 minutes. Let cool 5 minutes before serving.
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