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British Columbia, Canada
A perfect winter-inspired muffin featuring the fruits of the season—beautiful notes of citrus paired with tart cranberries, plus a healthy dose of fiber, and omega-3s from flax and chia seeds! Double the batch for easy and healthy snacking all week.
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
1 tbsp flax meal + 2 tbsp water
1 & 1⁄4 cup spelt flour
1⁄2 cup rolled oats
1⁄3 cup organic cane sugar
2 tsp baking powder
Pinch of salt
1 tsp cinnamon
1 tbsp chia seeds
1⁄2 cup unsweetened almond milk
1 tsp vanilla extract
1 tsp apple cider vinegar
1⁄3 cup orange juice
1⁄4 cup olive oil
1 tbsp fresh grated orange zest
3⁄4 cup fresh or frozen cranberries, roughly chopped
Preheat the oven to 400°F. Line a muffin tin and then set aside. In a small bowl combine the flax meal and water. Mix to combine, then let stand for 5-10 minutes or until thickened. In a medium bowl, sift together the spelt flour, oats, sugar, baking powder, salt, cinnamon and chia seeds.
To the flax mixture, stir in the almond milk, orange juice, vanilla extract, apple cider vinegar, olive oil and orange zest.
Make a well in the flour mixture, then pour in the wet ingredients. Mix just until the flour has been combined. Stir in the chopped cranberries just until evenly distributed (try to avoid over-mixing the batter).
Spoon the batter evenly into the prepared muffin tin and sprinkle a few extra oats on each muffin. Bake in preheated oven for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before removing from the muffin tin. Place each muffin on a wire rack and let cool completely. Muffins can be stored in an airtight container for up to 5 days, or frozen for up to 1 month.