Cranberry Orange Oat Muffins

Friends- It's another Tuesday muffin recipe, a day late ;) Better late than never. This flavor and scent of orange has been uplifting my spirits that past week or so. I like imagining the groves they come from in sunny California. Grateful for their vibrant color and love they share with us Michigander's this time of year!

What a gorgeous November we've had though... so much sunshine, and beautiful fall days. This morning I sat in my kitchen with these gorgeous muffins coming from the oven, sunshine shining super bright through the door and a dear friend to join me in sharing it all. I don't think I could ask for a better Wednesday morning. I may sound overly positive- but the truth is, it has been a hard month of change and sadness. But as this season of advent has come, I am reminded of hope. Hope is what keeps us going and carrying us onward. In life, in our country, in our churches and communities, in our kitchens. 

So this recipe is very similar to my Cranberry Orange Cake, but wanted to make it in muffin form to and adjust the measurements if needed. It turned out fabulous and *almost* like them more since they are so easy to plate, pack and share if need be. The texture is just right and the scents just make you want to cozy up and snuggle next to the Christmas tree.

The cranberries are local Michigan berries though. I guess you could use dried in this recipe, but with local cranberries in season it sure is a delight to soften them up and add them to baked treats. They add so much color, fresh tart flavor and beauty to baked goods. You know me, my obsessive love for local berries and fruit ;) I'll try to keep my love under wraps and get to the ingredients... Happy baking, friends!

Cranberry Orange Oat Muffins
{gluten, dairy, egg, nut and seed-free}{vegan}

1 cup of rolled certified GF oats
1 1/4 cup of ground certified GF oat flour
2/3 cup of rice flour
1/3 cup of coconut flour
1/3 tapioca flour
1/3 cup of potato starch
1 ts. of baking soda
1 ts. sea salt
2 ts. baking powder (I use Hain brand for no-corn)
2 ts. of pumpkin pie spice blend (ginger, cinnamon, cloves and nutmeg)
2/3 cup of coconut suagr
2/3 cup of melted coconut oil
1/3 cup of maple syrup
1/4 cup of applesauce
1/3 cup of date puree
1/2 cup of coconut milk beverage
1 TB of apple cider vinegar
I organic orange: for 1/3-1/2 cup of fresh squeezed orange juice and the fresh zest (2 TB's worth)

optional extras: food grade orange essential oil 4-6 drops or 1/2 ts. orange oil flavoring

2 cups (1 pint) of fresh cranberries cooked down to 1 1/2 cups. Put 2 cups of fresh cranberries in a saucepan with 1/4 or so of water. Let the cranberries start to heat and pop open, do not let them get too hot or turn into sauce, just heat them long enough to get soft and reduce to 1 1/2 cups worth.

First grind your GF flours and mix well with all the other dry ingredients. Then mix in the wet ingredients, and lastly the warmed oil. Mix well and you will start to see the orange juice and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the fresh cranberries, but making sure to not over mix and break open the berries.

Pour in a coconut-oil-lined muffin baking pan or with parchment liners. Bake at 350 degrees for 25 minutes or until golden and firm. Let cool before serving. This recipe will make 12 large muffins or 24 small mini muffins. 

Happy baking and much love (and hope) to you...xoxo