Ingredients

The following ingredients have 12 Servings
  • 1 cup orange juice
  • 2 tbsp oil
  • zest of 1/2 an orange
  • 1/2 cup sugar (scant) (I usually use a combination of coconut and unrefined raw sugar)
  • ½ tsp vanilla extract
  • 3 to 4 tbsp chia seeds
  • 1 1/4 cup flour (I use 3/4 cup spelt/ whole wheat and 1/2 cup white)
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup frozen cranberries

Instruction

  • Blend the wet ingredients except chia seeds. Fold in chia seeds and let sit for 10 mins to hydrate the seeds a bit.
  • Line a muffin pan with muffin liners. Preheat the oven to 375 degrees F / 190ºc.
  • Add the dry ingredients to the blender and pulse a few times to combine. Alternatively, add and whisk all the dry ingredients in a bowl. Add to wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a tbsp or more flour and mix in.
  • Drop the batter into lined muffin pan. Add cranberries or other berries on top. Sprinkle some chia seeds on top (optional).
  • Bake for 20 to 22 mins.
  • Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for the day, or refrigerated upto 5 days.