While they can definitely be enjoyed at any time of the year, these muffins always make me think of Christmas. The tartness of the cranberries is balanced out perfectly by the sweetness of the oranges, while warming spices add an irresistible richness and depth of flavor. To fancy them up a little more, you can make a glaze by combining powdered sugar with a little bit of water and drizzling it over the tops.
Ingredients
- 2 cups (161 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 0.33 cup (78 ml) pure orange juice
- 6 tbsp (96 g) almond butter
- ½ cup (170 g) honey
- 1 tbsp (15 ml) vanilla extract
- 1 cup (99 g) cranberries, fresh or frozen
- 2 tsp (6 g) orange zest
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, ginger, nutmeg, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the cranberries and orange zest, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the cranberries and orange zest by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 18–20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
