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.