Cranberries and oranges are loaded with one of the most important antioxidants, vitamin C. Vitamin C is required for collagen synthesis, collagen provides structure for our skin and bones and is the most abundant protein in our body! Vitamin C also helps with iron absorption, reducing your risk of developing cancer and other chronic diseases, as well as maintaining a healthy immune system. Vitamin C is a water-soluble vitamin that is not stored by the body, so be sure to incorporate plenty of fruits and vegetables everyday to make sure you're getting enough!
These Cranberry Orange Muffins are sure to give you a quick boost of your daily vitamin C in the form of a delicious and convenient snack - or you can pair them with a protein such as a hard boiled egg, high protein yogurt, a handful of nuts/seeds, or glass of unsweetened, fortified soy milk for a quick, on-the-go breakfast.
This muffin recipe is inspired by the From My Bowl cranberry orange bread recipe which you can find on their blog! Best part is, it’s vegan and can be made gluten-free!
2 tbsp ground flax + 5 tbsp water
1 cup full fat coconut milk
1 tsp vanilla extract
¾ cup coconut sugar or brown sugar
¼ cup unsweetened applesauce
1 tbsp apple cider vinegar
Zest of 1 orange
2 cups oats, blended into flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cup fresh or frozen cranberries
Preheat the oven to 350F
Mix the ground flax and water in a small bowl and set aside to thicken up
In a large bowl whisk the oat flour, baking powder, baking soda and salt
To the ground flax + water mixture, add the coconut milk, sugar, applesauce, apple cider vinegar and orange zest and whisk until well-combined
Add the wet mixture to the dry mixture and mix together, be sure not to over mix!
Toss the cranberries in a bit of oat flour and then fold the cranberries into the mix
Pour batter into a greased or lined muffin tray and bake for 20-25 minutes or until toothpick comes out clean.
Remove from pan and let cool completely on a baking rack. Enjoy!