Cranberry, Orange and Coconut Muffins  image

Recipe

Posted On: 13 October, 2017

Cranberry, Orange and Coconut Muffins


If you are feeling like something a little more fancy for breakfast then these cranberry, orange and coconut muffins would be perfect. What could be better than waking up to the smell of freshly baked goods? Not to worry if your mornings are busy, you can always bake these ahead of time, as they are also great for breakfasts on the go. As well as being light, fluffy and totally delicious these muffins are vegan, gluten and refined sugar free making them suitable for almost everyone. 

(Makes 8)
Dry
1 ½ cup. self-raising gluten-free flour
½ cup. oat flour
½ cup. coconut sugar
1 cup. dried cranberries
2 tbsp. orange zest
2 tbsp. jumbo oats
1 tsp. baking powder
1 tsp. cinnamon

Wet
½ cup. Vita Coco coconut light milk, room temperature
½ cup. orange juice, room temperature
¼ cup. Vita Coco coconut oil, melted
Flax egg (2 tbsp. flaxseed + 6 tbsp. water)
1 tbsp. apple cider vinegar


  1. Preheat the oven to 180c   
  2. Make the flax egg and set to one side
  3. Put all of the dry ingredients except the jumbo oats into a bowl and stir together
  4. Pour the wet ingredients into a jug and stir well
  5. Then pour the liquid into the dry ingredients and mix together
  6. Line a baking tray with 8 muffin cases and fill ¾ of each case
  7. Sprinkle a few jumbo oats on top of each one, and then put in the oven to bake for approx. 30 minutes, or until golden and a knife comes out clean
  8. Serve warm, or allow to cool and then store in an airtight container 

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Breakfast, Dessert, Snack, Coconut Milk Alternative

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