In just 30 minutes you can whip up a batch of these cranberry orange muffins. Filled with wintry flavors and packed with whole grains and oats, these muffins are perfectly suited for an on-the-go breakfast or a delicious snack.
Cranberry Orange Muffins Recipe
Fruity and fun on-the-go breakfast for the whole family!
- whole spelt flour (or all-purpose): 1 cup
- almond meal: ½ cup
- old-fashioned oats: ½ cup
- brown sugar: ½ cup
- baking powder: 1 teaspoon
- baking soda: ½ teaspoon
- salt: ½ teaspoon
- ground cinnamon: 1 teaspoon
- cranberries, chopped (frozen or fresh): 1 cup
- egg (large): 1
- orange juice: ¾ cup
- melted butter (or coconut oil): ¼ cup
- orange zest: 1 teaspoon
- almond extract: ½ teaspoon
Step 1: Preheat oven to 400 degrees F. Lightly grease muffin trays.
Step 2: In a large bowl combine flour, almond meal, oats, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
Step 3: Roughly chop cranberries (frozen and thawed, or fresh).
Step 4: In a smaller bowl whisk together the melted butter, egg, orange juice, orange zest, and almond extract.
Step 5: Add chopped cranberries and butter mixture to the dry-ingredient bowl. Whisk until the batter is homogeneous.
Step 6: Pour batter into greased muffin cups and bake for 15-18 minutes, or until tops are golden.
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