Cranberry Orange Oatmeal Muffins
YIELD
15 min
PREP TIME
BAKE TIME
1 hour, 35 min
TOTAL TIME
Ingredients
1 cup Anthony’s Goods Rolled Oats ½ cup Anthony’s Goods Blanched Almond Flour ¼ cup Anthony’s Goods Coconut Sugar ½ cup whole wheat flour 1 tsp Anthony’s Goods Cassia Cinnamon Powder 1 tsp baking soda ½ tsp salt 1 cup unsweetened almond milk ¼ cup coconut oil, melted and cooled 1 egg 3 tbsp orange juice 1 tbsp orange zest 1 tsp vanilla extract 1 cup fresh cranberries
Instructions
1. Mix rolled oats and almond milk and set in the fridge to soak for 1 hour. 2. In a large bowl, whisk together the egg, coconut oil, vanilla extract, orange juice and zest. Add the soaked oats and mix to combine. 3. In another bowl, whisk together the almond flour, wheat flour, coconut sugar, cinnamon, salt and baking soda. 4. Add the flour mixture into the wet mixture and stir to combine. Fold in the fresh cranberries. 5. Grease or line a 12-hole muffin pan and preheat the oven to 425F. 6. Divide the batter into the muffin pan. Bake for 15-20 minutes, or until a toothpick comes out clean. 7. Let them cool before removing from the pan. Yields: 10 Muffins
LEARN TO MAKE IT
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