Cranberry Orange Oat Muffins

Perfect for breakfast (so healthy), delicious, and great as a grab-and-go snack, I am super excited to share these Cranberry Orange Oat Muffins! I have been making them every Sunday so we have them all week long for a quick and easy healthy bite. I bet you’re going to want to make them on repeat, too…

Cranberry Orange Oat Muffins

Equipment

  • 12 muffin cup sheet

Ingredients

  • 2.5 cups gluten-free rolled oats
  • 1 tbsp chia seeds
  • 1.5 cups plant milk (I use oat milk)
  • 1/3 cup maple syrup
  • 2 tbsp  coconut oil, melted
  • 1 tsp orange extract
  • 1 tsp baking powder
  • Zest of one navel orange
  • 1 cup fresh cranberries, cut in half

Instructions

  • Combine first 8 ingredients in a bowl, mix well. 
  • Cover and refrigerate for at least 2 hours (can be overnight).
  • Preheat oven to 375° F.
  • Add and incorporate cranberries into refrigerated muffin mixture. 
  • Add batter to 12 muffin cups (I use silicon cups but you can also use paper or a lightly greased muffin tin).
  • Bake muffins until golden, about 25-27 minutes.
  • Cool and remove muffins from muffin tin.
  • Eat immediately or refrigerate in a sealed container for up to 1 week. (I like to pop them into the toaster oven before eating, just to warm them up a bit.).

Notes

Makes one dozen muffins. 

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!

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