As we prepare for our Thanksgiving meal, sides and desserts are in the forefront of menu planning. Whether you have house guests or want an easy, healthier fix for breakfast while scrambling to prepare for dinner, this recipe is a great, make ahead, solution that is both easy and festive! The bonus; it is gluten free plus rich in fiber and antioxidants.
It can also be made ahead and frozen, to have on hand when time is limited. Enjoy!
Ingredients
3 cups gluten free rolled oats (not steel cut) or 2 2/3 c. oat flour
1/2 cup raw sugar
2-1/2 tsp baking powder
1 tsp salt
2 large eggs
1/4 cup extra-light olive oil or coconut oil
2/3 cup (dairy/almond/or rice) milk
1 cup cranberries, fresh
1/2 tsp (fresh ground) nutmeg
1 tsp grated orange zest
1 TBS old-fashioned rolled oats
Directions
1. Grease and flour 12-cup muffin tin or line with paper liners.
2. Remove 1 TB sugar and set aside for muffin topping.
3. Make oat flour. Place oats in food processor or blender and pulse until you achieve a coarse flour, empty flour into mixing bowl.
4. Place cranberries in food processor or blender, pulse into medium chunks.
5. Preheat oven to 375°F.
6. In mixing bowl, combine the oat flour, sugar (minus 1 TB.), baking powder, and salt. In a medium bowl, combine the eggs, oil, and milk. Make a well in the center of the flour mixture. Add the egg mixture and stir until just combined. Stir in the cranberries and orange zest.
7. Divide the batter among the muffin cups and sprinkle with oats and the remaining 1 TBS sugar. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a rack.
Notes
- These muffins are delicious plain, though you can add in some mini-chocolate chips, chopped pecans, or walnuts nuts for added flavor.
- For those who need to avoid gluten, purchase gluten free oats. Oats are naturally gluten-free; however, they can be contaminated by growing in close proximity to wheat or by being processed in a facility that also processes gluten grains.
