Staying at a friend’s home with an orange tree loaded with ripe oranges, I made this recipe. Freshly squeezed orange juice and fresh orange zest give these muffins its sweetness and fresh flavor.
1 ½ cups gluten-free flour (Caryn’s gluten-free flour mix: 1 cup oat flour, 1/2 cup millet flour, 1/4 cup garbanzo bean flour)
3 teaspoons baking powder
¼ cup packed: pitted, chopped medjool dates (1/4 cup vegan sugar may be used instead)
¼ cup raw almond butter (any nut or seed butter, or vegan butter may be used)
1 tablespoon ground flax seeds in 2 tablespoon water
1 cup orange juice (about 4 oranges, juiced)
1 tablespoon orange zest
1 ½ cups chopped cranberries
Preheat oven to 400oF. Place 12 paper liners in a muffin pan.
Mix together flour and baking powder. Set aside.
Beat the flax seeds together with water in a small bowl.
Blend almond butter with flax mixture. Mix in dates. Add orange juice and grated zest.
Mix almond butter orange juice mixture with the flour.
Fold in cranberries.
Scoop batter into the paper muffin liners about 2/3 full. Bake at 400oF for 20-25 minutes.
Makes 12 muffins