It's been a while since I posted a delicious muffin recipe so why not make a Christmas-inspired muffin with orange zest, cranberries, and cinnamon? It's super light, not too sweet, and a great breakfast or snack.
You can use frozen cranberries but you might have to bake the muffins a couple more minutes. Just keep an eye on them in the oven!
Also, if you want to be extra fancy, throw 1/2 cup of chocolate chips in there for some extra yum.
Preparation time: 40 minutes
Makes 12 muffins:
1 1/2 Tbsp chia seeds
zest of 2 oranges
3/4 cups orange juice (from about 3 oranges)
1/4 cup + 2 Tbsp melted virgin coconut oil
1/4 cup + 2 Tbsp coconut sugar
2 Tbsp almond butter (or other nut or seed butter of your choice)
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of sea salt
1 1/2 cups oat flour
1 1/2 tsp baking power
3/4 tsp baking soda
1 1/2 cups fresh cranberries
3/4 cups roughly chopped pecan nuts
Combine the chia seeds with 4 Tbsp water in a small bowl and set to the side.
Pre-heat oven to 190°C/ 375°F and line a muffin tray with muffin cups.
Combine the orange zest and juice, the oil, sugar, almond butter, vanilla, cinnamon, and salt together with the chia seeds in a mixer or food processor and whisk until super smooth.
Add the flour, baking powder and soda and stir to combine.
Fold in the cranberries and pecan nuts.
Fill the muffin cups only to three quarters.
Bake muffins for 20 minutes or until a toothpick inserted comes out clean.
Let cool off slightly and then enjoy.
They keep in the fridge for up to 1 week.
Happy Holiday Season!