Easy Cranberry Oat Muffins

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.

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