LiYa Snacks: Orange Cranberry Vegan Muffins.

We are a big fan of cranberries (fresh and dry) and these orange cranberry muffins have now become one of our favorites!

While I often make oatmeal cranberry muffins using oatmeal flour, this time I decided to use Arrowhead Mills Heritage Blend Gluten Free

all purpose flour, and gave it a little twist by adding some fresh squeezed orange juice. Mind you, that wasn't my original plan, but since I had these beautiful navel oranges, I couldn't resist.

As many of you already know, we are a nut-free home as all three of my kids and I are very allergic to all tree nuts and peanuts, but please do add some if you are lucky enough not to be.

Let me know how they turned out!!

Recipe:

2 cups of Arrowhead Mills Organic Heritage Blend Gluten Free all purpose flour

1/3 cup maple syrup

2 teaspoons baking powder

1/2 baking soda

1/2 teaspoon salt

1 cup fresh squeezed orange juice

1/3 cup apple sauce (or 1/2 cup of coconut oil)

2 tablespoons of orange zest

2 teaspoons of vanilla extract

1 teaspoon cinnamon powder

1-1/2 cup fresh cranberries chopped (or dry cranberries)

Nuts are optional (We are a nut-free home so no nuts for us but I'm certain it'll add some extra tastiness)

Oats to top muffins off.

Preheat oven to 375 degrees. Combine all dry ingredients, then add wet ingredients and mix until dry ingredients are moistened. Lightly grease muffin pan and fill about 3/4 full then top with oats.

Bake for 25-35 minutes.

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