1 cup oat flour
1/4 cup quick oats
3/4 cup GF A/P flour
1 tbsp chia seeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 flax eggs
2 tbsp coconut oil (melted)
1/4 cup almond milk
1/4 cup maple syrup 
1 tsp vanilla 
1/2 cup freshly squeezed orange juice
1 cup roughly chopped fresh cranberries
Zest from 1 orange
1/3 cup shredded coconut


Preheat oven to 350° F. Lightly oil muffin pan with coconut oil or line with parchment liners.

In a large bowl, combine ground oats, oats, flour, chia, baking soda, baking powder and cinnamon.

In a separate bowl, combine flax eggs, oil, almond milk, maple syrup, and orange juice and beat until blended.

Add wet ingredients to dry ingredients and stir until combined. Stir in cranberries, orange zest, and coconut.

Pour batter evenly into muffin pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.

if you didn't use liners, let cool comply before removing from pan.


Cranberry Orange Muffins