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One recipe to rule them all - our cranberry orange muffins can be used as breakfast, a quick snack, or even dessert.
Plus you can change up the fruit combination so this recipe just keeps on giving all year round.
Another added bonus, go ahead and freeze a batch to have as backup!
Gluten-free, kid-approved, refined sugar-free, and easy -- really what more could you ask from a muffin!
Print the recipe here:
_Cranberry Orange Muffins
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Cranberry Orange Muffins
Gluten-Free
By: The Jaroudi Family
Makes 12 large muffins or one loaf!
Ingredients:
1⁄2 - 1 cup fresh or frozen cranberries chopped Zest of one large orange
Wet Ingredients:
2 mashed ripe bananas 1⁄2 cup date paste
1⁄2 cup nondairy milk 1⁄4 cup orange juice
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
Dry Ingredients:
1 1⁄2 cup oat flour
1 1⁄2 cup rolled oats 1⁄2 tsp baking soda
1⁄2 tsp baking powder
Directions:
Preheat oven to 350 degrees.
In a large bowl mix together the dry ingredients. Add in wet ingredients until well combined. Fold in chopped cranberries and orange zest.
Bake in parchment lined or silicone muffin tins for 20-25 minutes. [The loaf version takes around 25-30 minutes]
Options:
Add in nuts/seeds
Swap cranberries for fresh berries or dried fruit
Cinnamon, apple pie spice, or pumpkin pie spice are great additions
P.s. Swap the orange for lemon zest and cranberries for blueberries.
Lemon blueberry muffins are another favorite we always make!
I hope you'll give these recipes a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!