Tender, zesty, sweet, and tart cranberry orange muffins! Vegan, gluten-free, and the ultimate seasonal treat on a holiday morning. Just 1 bowl required!
Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin tray with 12 paper muffin cups (adjust if altering the default number of servings). Set aside.
In a medium mixing bowl combine the orange zest and flaxseed meal and whisk together. Next add the orange juice, maple syrup, avocado oil, dairy-free milk, and vanilla. Whisk well, until there is no separation between the oil and other wet ingredients. Add the almond flour, oat flour, potato starch, baking powder, baking soda, and salt. Whisk thoroughly to fully combine and break up any flour clumps. Lastly, fold in the cranberries, making sure to distribute them evenly throughout the batter.
Divide the batter evenly between the muffin tins and bake for 30-35 minutes. When cooked, the tops will be golden and spring back when touched. Let the muffins cool in the pan for at least 10 minutes before removing and letting cool for at least 15 more on a cooling rack. Then they can be enjoyed warm or at room temperature!
Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
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Notes
*If oat-free, we find sorghum flour usually subs well 1:1 for oat flour, though we haven’t tested it in this recipe and can’t guarantee the result. *Nutrition information is a rough estimate.