Cranberry orange muffins

Ingre­di­ents:

• 115g Oat flour
• 155g Who­le grain rice flour
• 90g Coco­nut blos­som sugar
• 2 teas­poons of bak­ing soda
• 160 ml almond or thin liquid Coco­nut milk
• 90g app­le­sauce
• 55 g fresh­ly squeezed oran­ge juice (3/4 orange)
• 45 g mel­ted Coco­nut oil
• 105 g dried Cran­ber­ries

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a 12-well muf­fin tin with muf­fin paper. 

In a medi­um bowl, whisk tog­e­ther the oat flour, brown rice flour, coco­nut sugar, and bak­ing powder.

In ano­ther bowl, com­bi­ne almond milk, app­le­sauce, oran­ge juice, oran­ge zest, and coco­nut oil until all ingre­di­ents are well whis­ked. Fold in the cran­ber­ries until they are even­ly dis­tri­bu­ted throug­hout the bat­ter. Pour the muf­fin bat­ter even­ly into the 12 muf­fin cups.

Bake for 22–24 minu­tes, until top is brow­ned and a tooth­pick inser­ted comes out clean. Allow to cool in the muf­fin tin for 5 minu­tes, then trans­fer to a rack to cool com­ple­te­ly. Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use. 

Bon appe­tit!

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