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Cranberry Orange Oat Muffins


  • 12 muffin cup sheet


  • 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


  • 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.).


Makes one dozen muffins.