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. 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. 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.
CRANBERRY CITRUS OAT MUFFINS
- 1 tbsp flax meal + 2 tbsp water
- 1 1/4 cup spelt flour
- 1/2 cup rolled oats
- 1/3 cup organic cane sugar
- 2 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/3 cup orange juice
- 1/4 cup olive oil
- 1 tbsp fresh grated orange zest
- 3/4 cup fresh or frozen cranberries, roughly chopped
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.
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.