Are you ready to indulge in a delightful treat that’s both healthy and scrumptious? These Vegan Cranberry Orange Oat Muffins are not just a feast for your taste buds; they’re packed with wholesome ingredients that make them a guilt-free indulgence! With vibrant cranberries and zesty orange flavor, each bite is a burst of freshness that will brighten your day. Perfect for breakfast or as a midday snack, these muffins are easy to whip up and will have your friends and family begging for the recipe. So, roll up your sleeves and get ready to bake something extraordinary!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 cup whole wheat flour
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, combine rolled oats and almond milk. Let the mixture sit for 10 minutes to allow oats to soften and absorb liquid.
- Add maple syrup, melted coconut oil, orange juice, and vanilla extract to the oat mixture. Whisk thoroughly to combine all wet ingredients.
- In a separate bowl, sift together whole wheat flour, baking powder, baking soda, salt, and cinnamon. Mix dry ingredients until well incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- Carefully fold in fresh cranberries, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Sprinkle with additional cinnamon or drizzle with maple syrup before serving.
Tips
- Soak the Oats: Allowing the rolled oats to soak in almond milk for 10 minutes not only softens them but also enhances the texture of your muffins, making them moist and fluffy.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle!
- Fresh vs. Frozen Cranberries: While fresh cranberries are recommended for their tartness, you can use frozen ones if that’s what you have on hand. Just be sure to fold them in gently to avoid turning your batter pink!
- Customize Your Sweetness: If you prefer your muffins a bit sweeter, feel free to adjust the amount of maple syrup to your taste. You can also add a touch of orange zest for an extra citrus punch.
- Perfect Baking Time: Keep an eye on your muffins as they bake. Ovens can vary, so start checking for doneness around the 22-minute mark by inserting a toothpick into the center of a muffin.
- Storage Tips: These muffins can be stored in an airtight container at room temperature for up to 3 days, or you can freeze them for up to a month. Just reheat in the microwave for a quick snack!
- Serving Suggestions: For an extra special touch, drizzle your muffins with a little maple syrup or sprinkle with cinnamon before serving. Enjoy them warm for the best experience!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
