Cranberry Orange Walnut Muffins {vegan and gluten-free} – Making Thyme for Health
My future in-laws are staying with us this week and I have to admit, as much as I enjoy cooking, I’m afraid to cook for them. Lets just say that our preferences are slightly different. For example, I couldn’t make one single recipe that I’ve posted on here.
To keep everybody happy, we usually end-up eating out for almost every meal when they come to visit but the cooking for the blog must go on so I woke up early Saturday morning and got to work baking muffins.
It’s no secret that I have a tumultuous relationship with gluten-free baking so I’m usually hesitant to experiment without using eggs. But I was determined to make these muffins vegan so I threw all of the ingredients together, crossed my fingers and hoped for the best.
Based on the scent of the batter, I knew they would taste great, but I waited by the oven with anticipation to see what the texture would bring.
Well, I am happy to report that my determination did not fail me with these muffins. They turned out soft and fluffy with a pleasantly moist texture that tastes delicious to boot.
One bite fills your mouth with a light citrus flavor, pieces of juicy cranberries and bits of crunchy walnuts.
Actually, they turned out so good that Brandon tried to hide the last one from his dad because he didn’t want to share.
To tell the truth, I’m surprised his dad even wanted to try one, better yet go back for seconds the next day. His dad has never even tried oatmeal because he doesn’t like the way it looks and he doesn’t like anything with cinnamon in it. I mean, who doesn’t like cinnamon?!
Believe me, this list goes on and I thought for sure that he wouldn’t like these muffins seeing how they are made from oat flour, ground flax seed and a touch of cinnamon. But he did.
I think that goes to show how hard it is to tell that they are vegan or gluten-free.
They are tender and moist without being grainy or crumbly. They are also sweet enough to leave you satisfied but not overpower you with sugar.
I enjoyed a few at room temperature but my favorite way to eat a muffin is warm with a little butter (vegan butter, of course) melted on the inside.
Mmm, mmm. I tell ya, it doesn’t get better than that!
Cranberry Orange Walnut Muffins {vegan and gluten-free}
2 tablespoons ground flax seed + 6 tablespoons water
2 teaspoons vanilla
2 teaspoons orange zest
1/2 cup unsweetened vanilla almond milk (or other milk of choice)
1/2 cup orange juice
1/4 cup unrefined melted coconut oil
1 cup dried cranberries
1 cup walnut pieces
Instructions
Combine two tablespoons ground flax seed and six tablespoons water in a measuring cup and set aside for at least five minutes.
Meanwhile, combine oat flour, sugar, baking soda, salt and cinnamon in a large bowl and sift together.
Preheat the oven to 350°F then spray or grease a muffin tin.
When the flax egg has thickened, pour it into the middle of the flour mixture.
Combine 1/2 cup almond milk and 1/2 cup orange juice in the same measuring cup then add it to the bowl with the flour and flax.
Add the orange zest and vanilla extract to the bowl and then add the melted coconut oil last.
Fold wet ingredients into the dry just until they are combined. I like to use a spatula to scrape the bottom and edges as I gently mix.
Lastly, add the cranberries and walnuts to the bowl and gently fold until well-combined.
Scoop about 1/4 cup of the batter into each muffin tin so that they are 3/4 of the way full.
Bake in the preheated oven for 22-25 minutes, until light golden brown. You should be able to stick a toothpick in the center and have it come out clean. Allow to cool for at least ten minutes before serving.
Notes
Store in an airtight container for up to 4 days. They don’t have to be refrigerated.