Cranberry Orange Muffins / Bread

The holidays are quickly approaching and many people see this as a time of overeating and indulging in foods that aren’t usually eaten during the rest of the year.

I’m all for treats and special foods, but I also love sharing variations of these foods that are much healthier versions and still taste amazing.

We love muffins because of their convenience but it’s also nice to bring a beautiful holiday bread to share at a gathering. This recipe can be made either way. The only difference will be in your cooking time.

You can also make these grain-free by omitting the oats and adding 1/4 cup more of the almond and the coconut flour.

If you prefer to use white and wheat flours, you can simply use 3/4 of a cup of each rather than the gluten free flours and the oats.

Ingredients:

1/2 cup quick oats
1/2 cup almond flour
1/2 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 egg
1 TBSP olive oil
1/4 cup unsweetened almond milk*
1/4 cup of pure maple syrup

1 organic orange
1/2 bag (1 and 1/2 cups) cranberries**
1 cup walnuts, chopped (optional)

Directions:

1. Combine dry ingredients and mix well.

2. In a separate bowl, whisk together the egg, oil, milk and syrup.

3. Wash orange and cut into 8 - 12 pieces (leave the peel on). Pulse in a food processor until it’s mostly broken down then add to the wet ingredients.

4. Wash and drain the cranberries then add to the food processor and pulse until they’re chopped but there’s still some texture to them. Combine with wet ingredients and mix all wet ingredients together.

5. Add dry ingredients to wet and combine. Fold in the walnuts if you’re using them.

6. Let the mixture sit while the oven preheats to 375 degrees. This allows the oats to expand and absorb moisture.

7. Pour the mixture into a greased standard loaf pan (spray with olive oil) or spoon into muffin tins with paper liners.

8. Bake your bread for approximately 50 minutes and your muffins for approximately 20 minutes. They’re done when the top is golden brown and a toothpick inserted into the center comes out clean.

These muffins (or bread) are best when eaten within the first 3 - 4 days after baking. You can freeze them if needed but they are much better fresh.

*You can substitute cow’s milk or any other form of milk if you prefer.

**If you’re using frozen cranberries, you may have to add 5 minutes to your bake time.