Cranberry Orange Muffins

These wonderful muffins will bring festive flavors into your home any time of year. With bursts of tart cranberries and sweet orange in every bite, these muffins are sure to satisfy. 

Cranberries are high in the antioxidants (such as anthocyanins) that help heal cardiovascular disease and arteriosclerosis. They also hold phytoestrogen compounds that disarm invading estrogens from outside sources such as plastics, environmental pollutants, pesticides, and other synthetic chemicals. Cranberries destroy these toxic hormones that are responsible for so many of women’s health conditions.

Cranberry Orange Muffins

Ingredients:

• 1 cup gluten-free oat flour 
• 1 cup brown rice flour 
• ½ cup coconut sugar
• 2 tsp baking powder
• ⅔ cup unsweetened almond milk or light coconut milk
• ⅓ cup unsweetened applesauce
• ¼ cup freshly-squeezed orange juice
• Zest from 1 large orange
• ¼ cup + 2 tbsp melted coconut oil
• ⅔ cup dried cranberries

Directions:

Preheat oven to 350ºF/180ºC. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder.

In another bowl, add the almond milk, applesauce, orange juice, orange zest and coconut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muffin batter evenly into the 12 muffin cups.

Bake for 22 to 24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 12 muffins

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Categories: Breakfast, Muffins, Snacks, Desserts, Baking, Holiday, Thanksgiving, Kid Friendly

This item posted: 01-Jan-2021