Hi friends! I hope your week is going well and you're not inundated with too much work or an overload of school assignments. If you are (and even if you're not), here's a quick pick me up for when you're feeling a tad peckish between keystrokes. These cranberry citrus oat muffins are loaded with fibre, low in sugar and pack a great cranberry-citrus flavour....they also contain omega 3's from flax and chia seeds (brain food, much)!

This is a simple recipe, perfect to make on a Sunday afternoon for snacking during the week.Â It may also be the answer for that package of frozen cranberries you have sitting in the back of the freezer...I know it was mine.Â If you're like me (or my son, for that matter), better double up the recipe because they don't last long ...we 100% crushed an entire batch today (no shame).

Enjoy the perfect flavours of cranberries and winter citrus in this toothsome little vegan treat.

hugs x

Recipe

overhead of 10 muffins on a cooling rack with a blue linen.

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CRANBERRY CITRUS OAT MUFFINS [vegan]

A perfect winter-inspired muffin featuring the fruits of the season; beautiful notes of citrus paired with tart cranberries, plus a healthy dose of fiber, and omega 3's from flax and chia seeds! Double the batch for easy and healthy snacking all week.

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Author : Heidi Richter

Prep Time 10

Cook Time 30

Total Time 55

Servings muffins

Ingredients

1 tablespoon flax meal + 2 tablespoon water
1 ¼ cup spelt flour
½ cup rolled oats
⅓ cup organic cane sugar
2 teaspoon baking powder
pinch of salt
1 teaspoon cinnamon
1 tablespoon chia seeds
½ cup unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅓ cup orange juice
¼ cup olive oil
1 tablespoon fresh grated orange zest
¾ cup fresh or frozen cranberries, roughly chopped

Instructions

Preheat the oven to 400'F. Line a muffin tin and then set aside. In a small bowl combine the flax meal and water, mix to combine then let stand for 5-10 minutes or until thickened. In a medium bowl, sift together the spelt flour, oats, sugar, baking powder, salt, cinnamon and chia seeds.
To the flax mixture, stir in the almond milk, orange juice, vanilla extract, apple cider vinegar, olive oil and orange zest. Make a well in the flour mixture, then pour in the wet ingredients. Mix just until the flour has been combined. Stir in the chopped cranberries just until evenly distributed (try to avoid over-mixing the batter).
Spoon the batter evenly into the prepared muffin tin and sprinkle a few extra oats on each muffin. Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and let cool for 15 minutes before removing from the muffin tin. Place each muffin on a wire rack and let cool completely.

Recipe Notes

All purpose or whole wheat flour can be exchanged in equal measure for spelt flour. Muffins can be stored in an airtight container for up to 5 days, or frozen for up to 1 month.

Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.

Nutrition

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

Cuisine | American

Course | Breakfast, Snack

Keywords | cranberries, Muffins, orange smoothie, rolled oats