Gluten Free Cranberry Orange Oatmeal Muffins
Serving size: 5-6 large muffins or 14-16 mini muffins
1 cup almond flour
1 cup gluten free oats
½ tsp baking soda
½ tsp baking powder
2 Tbsp brown sugar
¼ cup melted coconut oil
½ cup + 2 Tbsp maple syrup
1 mashed large banana
2 Tbsp orange juice
1 tsp vanilla extract
1 Tbsp grated orange rind
Pinch of salt
½ cup dried cranberries
Preheat oven to 325 degrees.
To high powered blender or food processor, add: almond flour, gluten free oats, baking soda, baking powder, brown sugar, coconut oil, maple syrup, egg, banana, vanilla extract, salt, orange rind, and orange juice. Pulse, then blend on medium-high for 40-50 seconds or until well blended. Once mixture resembles smooth batter, gently fold in cranberries.
Spray muffin tin (mini or regular size) with non stick spray.
Gently pour batter into individual tins, filling ½ full.
Bake for 40-50 minutes or until golden brown.
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