Easy Cranberry Oat Muffins

Fall came on fast this year, and we found ourselves in need of warm savory breakfast and snack options. I love this recipe because it is low in sugar, easy to make and easy to add all sorts of
flavors to if you like diversity.

In my most recent batch I added raspberries AND cranberries, which feed our microbial friend Akkermansia muciniphila. This microbe is associated with leanness and better insulin sensitivity. If you like this recipe let me know!

Ingredients

• 1 3/4 cups oat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup coconut butter melted (can use coconut oil if you would prefer less sweet

• 1 cup apple sauce

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup frozen whole cranberries or raspberries

• 2 tbsp hemp seeds

• 2 tbsp freshly ground flax

• Optional add-ons: chopped white chocolate, grated orange zest, pumpkin spice

Instructions

1. Preheat the oven to 180C/350F. Grease and line a 12-count muffin pan with
   muffin liners and set aside. 

2. In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients
   and mix until just combined. Fold through the chocolate using a rubber spatula. 

3. Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-
   23 minutes, or until a skewer comes out mostly clean. 

4. Remove the muffins from the oven and let them cool in the pan for 10 minutes,
   before carefully transferring them to a wire rack to cool completely.

Notes

• TO STORE: Leftover muffins can be stored in the refrigerator, covered, for up to 2
  weeks. 

• TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6
  months.