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CRANBERRY CITRUS OAT MUFFINS [vegan]

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.
Course Breakfast, Snack
Cuisine American
Keyword cranberries, Muffins, orange smoothie, rolled oats
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10 muffins
Calories 170 kcal
Author Heidi Richter

Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. 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.

Nutrition Facts
CRANBERRY CITRUS OAT MUFFINS [vegan]
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 19mg1%
Potassium 129mg4%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 8g9%
Protein 3g6%
Vitamin A 17IU0%
Vitamin C 6mg7%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. 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.