Healthy Cranberry Orange Muffins
Healthy Cranberry Orange Muffins are naturally gluten free and refined sugar free. The perfect fall treat for breakfast or a snack!
Servings: 12 muffins
Calories: 188kcal
Ingredients
- 2 cups oat flour 220 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 eggs
- ⅔ cup maple syrup
- ¼ cup orange juice
- ¼ cup avocado oil
- 3 tablespoons orange zest zest from about 1 large orange
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries halved (100 g)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-count muffin tin with paper liners and set aside.
- Pulse the cranberries for a couple seconds in a food processor. You want medium to small pieces, but do not over process. Alternatively, you can halve them with a knife – it’s just a little more work. Set cranberries aside.
- Add the oat flour, baking powder, baking soda, cinnamon, and ginger to a large mixing bowl and whisk together until the leavening agents are distributed.
- Add the eggs, maple syrup, orange juice, avocado oil, orange zest and vanilla extract. Stir together using a rubber spatula until there are no lumps or streaks of dry ingredients. Avoid overmixing.
- Fold the cranberries into the batter to evenly distribute.
- Divide the batter evenly between the muffin wells. Do not overfill, aim for ¾ of the way full. Place muffins in the oven and bake for 16-20 minutes (18 minutes was perfect for my oven), or until the tops are golden.
- Remove from the oven and allow them to cool fully to ensure they can be removed cleanly from the paper liners.
Nutrition
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 145mg | Fiber: 2g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
