These cranberry orange oat muffins are wholesome and delicious. A bit tangy, with delicate notes of orange, cinnamon and cloves, all topped off with a sweet citrus glaze. Gluten-free too!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Serving Size 10
Ingredients
Dry ingredients
1cupfine almond flour
½cupbrown rice flour
½cupoat flour
1tablespoonwhole flax seeds
½teaspoonbaking soda
¼teaspoonfine sea salt
½teaspoonground cinnamon
pinchground cloves
1½teaspoonsorange zest
Wet ingredients
¼cuphoney, melted
2½tablespoonsavocado oil
2tablespoonsunsweetened apple sauce
3eggs, slightly beaten
1tablespoonorange juice, freshly squeezed
1teaspoonpure vanilla extract
1cupfresh or frozen cranberries lightly coated in oat flour(cut large in half)
1tablespoonrolled oats for sprinkling on top
For the glaze
½cupconfectioner's sugar
¾tablespoonorange juice, freshly squeezed
Instructions
Preheat oven to 325°F. Line muffin tin with paper cups or parchment paper.
In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
Pour wet ingredients into dry and stir until just combined. Fold in coated cranberries.
Fill muffin cups ¾ full. Sprinkle each muffin with rolled oats.
Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Frozen cranberries may take a bit longer. Transfer to cooling rack.
Once cool, mix together confectioner's sugar and orange juice in a small bowl. Drizzle glaze over each muffin in a back and forth motion and allow to set up.
Notes
Gluten-free oat flour and rolled oats are labelled as such. I used Bob's Red Mill brand. If gluten isn't a concern, you can use any oat flour or whole grain rolled oats. As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
Can I use frozen cranberries instead? Yes, but don't thaw. Add frozen cranberries as if you were using fresh, and bake a bit longer.
Can I use dried cranberries instead? You bet! Soak the dried cranberries in hot water for 5-10 minutes to soften. Pat dry with a paper towel, then add to the batter as instructed. Please note that dried cranberries are a bit chewier and sweeter than frozen or fresh.
What can I use in place of cranberries? I've substituted raspberries and the muffins were equally as delicious!
What can I use in place of avocado oil? I have tested melted coconut oil using the same amount with good success.
What can I use instead of flax seeds? You can omit them altogether, or try hemp hearts.
I recommend using paper or parchment liners instead of simply spraying your muffin tin.
These muffins are best enjoyed the day they're made. We like them warmed up a bit in the microwave or oven.
To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.