Ingredients
Scale
2 cups oat flour
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes