Cranberry-Orange Oatmeal Muffins

Cranberry-Orange Oatmeal Muffins

Like a grab-and-go pocket of portable oatmeal, these densely delicious muffins get their moisture from fruit, not fat. However, a smear of coconut oil on a fresh muffin right before serving takes these healthy treats to buttery new heights of deliciousness.

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INGREDIENTS

2 Tbsp Navitas Organics Chia Powder

1/3 cups Water

1½ cup Rolled Oats

1 cup Whole Wheat Pastry Flour or Gluten-Free Blend

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Sea Salt

1 tsp ground Cinnamon

½ cup unsweetened Almond Milk

¾ cup unsweetened Applesauce

1/3 cup Maple Syrup

1/4 cup fresh Orange Juice

1 tsp Orange Zest

1 tsp Vanilla Extract

1/2 cup Dried Cranberries

½ cup chopped Pecans

¼ cup Navitas Organics Hemp Seeds

DIRECTIONS

Preheat oven to 375° F. Grease a muffin tin with oil or line with paper liners.
In a cup, whisk together Chia Powder and water. Set aside for 10 minutes.
In a medium bowl, mix together oats, flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, mix together the soaked Chia mixture, almond milk, applesauce, maple syrup, orange juice, orange zest and vanilla extract. Add the dry ingredients to the wet and mix to combine. Fold in the cranberries, pecans and Hemp Seeds – batter will be thick.
Scoop the batter into the prepared muffin cups, dividing evenly. Bake for 20-25 minutes or until muffins are golden brown. Let cool on a baking rack for 10 mintues before serving.
Once cooled, muffins can be stored in a sealed bag or container at room temperature for up to four days.
Makes 12 muffins

Submitted by Julie Morris





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