A perfect winter-inspired muffin, these vegan cranberry orange muffins feature fragrant, zesty and sweet citrus paired with tart cranberries and rolled oats. These make a great snack or breakfast with tea or coffee.
Preheat the oven to 400°F. Line a 12 cup muffin tin and set aside. In a small bowl mix together the flax meal and water then let stand for 5-10 minutes or until thickened.
In a medium bowl, sift together the flour, oats, sugar, baking powder, salt, cinnamon and chia seeds.
To the flax mixture, add the almond milk, orange juice, vanilla extract, apple cider vinegar, olive oil and orange zest.
Make a well in the center of 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 (don't over mix the batter).
Spoon the batter evenly into the prepared muffin tin and sprinkle a few rolled oats on each muffin. Bake in the preheated oven for 25-30 minutes or until golden brown and a toothpick inserted in the center 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 to cool completely.
Notes
Whole wheat flour can be exchanged for spelt flour in equal measure. Muffins can be stored in an airtight container for up to 3 days or covered and frozen for up to 1 month.