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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