Orange Cranberry Oatmeal Muffins (Gluten-Free Optional)
If you have roughly 40 minutes to spend in the kitchen, Orange Cranberry Oatmeal Muffins (Gluten-Free Optional) might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 31 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. This breakfast has 124 calories, 3g of protein, and 1g of fat per serving. A few people made this recipe, and 78 would say it hit the spot. It is brought to you by Go Dairy Free. If you have agave nectar, lemon juice, sea salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. Try Gluten-free Orange Cranberry Oatmeal Muffins, Bananan Almond Meal Muffins (Gluten Free + Vegan Optional), and Gluten-free Cranberry Orange Muffins for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup agave nectar
1 teaspoon baking soda
2 teaspoons cinnamon
1-1/3 cups dried cranberries
2 tablespoons lemon juice
3 cups regular oats or certified gluten-free oats, divided
2 teaspoons fresh orange zest
1 teaspoon sea salt
Equipment:
muffin tray
oven
blender
mixing bowl
Cooking instruction summary:
Preheat oven to 350°F. Prepare a muffin tin with nonstick baking spray.Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, dried cherries, zest, and almonds.In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.Mix well to combine; set aside for 5 minutes.Transfer mixture into prepared muffin tins. Bake for 30 minutes or until golden brown.Remove from oven; set aside for 10 minutes to cool before serving.
Step by step:
1. Preheat oven to 350°F. Prepare a muffin tin with nonstick baking spray.
2. Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency.
3. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, dried cherries, zest, and almonds.In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
4. Mix well to combine; set aside for 5 minutes.
5. Transfer mixture into prepared muffin tins.
6. Bake for 30 minutes or until golden brown.
7. Remove from oven; set aside for 10 minutes to cool before serving.
Nutrition Information:
covered percent of daily need
