Gluten Free Dairy Free Cranberry Orange Muffins
Delicious and hearty gluten free cranberry orange muffins make the perfect breakfast or a yummy snack!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
- 1 Tbsp. chia seeds ground
- 3 Tbsp. warm water
- 3 cups gluten free oats
- 1 cup Craisins
- 3/4 cup sugar
- 2 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 2 Tbsp. olive oil
- ¾ Cup orange juice
- 1 ½ tsp. apple cider vinegar
Preheat oven to 350 F. Spray or use paper liners on 12 muffin cups. Set the pan aside.
In a small bowl, prepare the chia egg by mixing 1 Tbsp. of ground chia seeds with 3 Tbsp. warm water. Stir to mix and set aside to thicken.
In a blender or food processor, place the 3 cups of oats. Blend on high until the mixture turns into course flour like consistency.
In a large bowl, mix the oat-flour mixture, Craisins, sugar, baking powder, salt and baking soda.
Add the olive oil, orange juice, apple cider vinegar and chia egg to the dry ingredients and mix just until the ingredients are incorporated.
Fill each muffin cup 2/3 full of batter.
Bake for 18 -20 minutes.
- Grinding your own oat flour is super easy with a food processor.
- This recipe is not only gluten free, but egg free and dairy free too.
- The muffin batter will be quite thick - it results in hearty muffins!
Calories: 192kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 196mg | Fiber: 3g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 7.8mg | Calcium: 57mg | Iron: 1.1mg