Cranberry Orange Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
Description
These muffins will become your new fall go-to. The hint of orange and bursts of cranberry with each bite make them surprising and flavourful. They are worth doubling or tripling the batch and freezing for a busy week.
Ingredients
Scale
- 1 1/2 cups spelt flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch allspice
- 1 cup orange juice (approximately 2 large oranges)
- 2 teaspoons orange rind (approximately 1 large orange)
- 1/2 cup pure maple syrup
- 1/4 cup extra-virgin coconut oil, melted
- 2 eggs
- 1 cup cranberries, fresh or frozen
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and allspice.
- In a large bowl, combine the orange juice, rind, maple syrup, coconut oil, and eggs.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Add in the cranberries and mix, being careful not to overmix.
- Spray a muffin tin with coconut oil and divide the mixture among 12 muffins tins.
- Bake for 25 minutes, or until a toothpick comes out clean.
Notes
Make it Vegan
Use flax eggs.
