Did you know it’s National Oatmeal Muffin Day?
I bet ya didn’t. That’s why I’m here to send over a quick n’ easy recipe for oatmeal muffins that you can whip up and pop into your oven for a sweet treat tonight.
And breakfast tomorrow.
And a snack mid-afternoon around 3:00 when your tummy starts rumblin’…
These here muffins aren’t just any oatmeal muffins; they’re packed with fresh lemon juice, orange zest, dried cranberries and almonds.
I was gunna save this post until the morning after Thanksgiving because these are just the most perfect lil’ muffins to serve after you’ve eaten your heart out the night prior – but I just can’t. I mean, it’s National Oatmeal Muffin Day, people!
Plus, you probably need an excuse to eat another muffin.
You down? Goodie. Let’s chat about these here muffins then, shall we?
I got the idea for this moist little cuties last week when I was out walking the streets of Manhattan and I stumbled upon an orange scone. Not the color orange but one made with orange juice and zest.
So I thought, “What can I make that’s warm n’ fluffy, gluten-free, dairy-free and of course, delicious?”
Are you still with me?
Good.
We’re starting the day of with these oatmeal orange cranberry muffins and they are gunna blow your mind. Yep, consider it blown. Far far away. But, you can come back for Christmas because it’s only six days away. (Smile!)
A crunchy golden crust and a moist, sweetened inside – these guys are much better than the muffins at the store. Heck, they’re even better than the fresh ones at Dean & DeLuca. And they’re incredibly easy to make, too.
I’m sure you can picture me in my tiny Manhattan apartment, baking away for my neighbors and pals. These freeze well too, so if you’re anything like me, you’ll go ahead and hide them from your family in your freezer until you are alone and ready to toast one up and savor each bite.
Get the picture?
I thought so.
That’s when no homemade muffin is safe – just don’t tell anyone my secret that they’re always stashed in the freezer, hehe.
Ingredients
- 3 cups gluten-free oats such as Bob's Red Mill separated
- 2 Tablespoons chia seeds
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. cinnamon
- 1/3 cup slivered almonds
- 2 tsp. fresh orange zest
- 1 1/3 cups dried cranberries
- 3/4 cup So Delicious Coconut Milk
- 2 Tablespoons fresh lemon juice
- 1/3 cup coconut oil at room temperature
- 1/4 cup agave nectar
Instructions
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Preheat oven to 350 degrees F.
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Prepare a muffin tin with nonstick baking spray.
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Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, almonds, orange zest and dried cranberries.
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In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
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Mix well to combine; set aside for 5 minutes.
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Transfer mixture into prepared muffin tins.
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Bake for 30 minutes or until golden brown.
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Remove from oven; set aside for 10 minutes to cool before serving.
These were so good! I used Oat flour (2 c) and the rest oats. I reduced the coconut oil to 1/4 cup and used maple syrup instead of agave. I also tossed in the juice of the orange. Next time I’m going to try fresh cranberries instead of the craisins – a bit healthier. Yummo!!!!!
Thanks Cindy! Hope you have a great weekend. xox
My muffins turned out really dry and lumpy! Did you use chia gel or just the seeds? The flavor was good but the texture was kind of like raw oatmeal. I did double-check to make sure I followed the directions. I thought maybe I misunderstood the chia part.
Did you add the chia and the water and let that sit Kimm? xx
Hey Amie!
These muffins look delicious!
What do you mean with “add the chia and the water”? The recipe doesn’t mention any water. So I am confused. My didn’t turned out as muffins att all.
Hi Andrea! You’re right – there is no water in the recipe (sorry!). The chia seeds should be in the mixture that gets combined with the liquid ingredients in step 4. The texture should be more like a scone than a muffin.
Can you make this recipes with porridge oats instead of regular oats?? Thank you
No that won’t work Mary! xoox
Just wanted to say THANK YOU for this recipe! I have made these muffins at least three times and always double the batch to load up my freezer. They are delicious and every member of my family is addicted!
Yay!!!! Enjoy Liz. xoxxxx
Made these the other day, and they were delicious!
Like others have said, for they they weren’t fluffy, didn’t rise, and didn’t look (or feel) anything like muffins, really. But that’s okay! Because I used this recipe to have portable oatmeal for breakfast! It was PERFECT! They’re healthy, sweet but not too sweet, filling, and so tasty!
If they’re not turning out like muffins, I highly suggest using it as a travel oatmeal for breakfast. It’s easy to take to work or class. I told friends that it was baked oatmeal cups I take for breakfast, and they loved them too!
Great recipe! Definitely making it again!
Thank you Felicia; yay!!!!!
Those are gorgeous! This is one of my favorite muffin flavors and I’m excited to have a gluten-free option. Can’t wait to try them!
I just made these and my apartment smells amazing but like a lot of the other people posting here mine don’t look anything like the picture and did not rise. You suggest that it might be the flour but the recipe doesn’t call for flour…I did make oat flour out of the gluten free oats like you said but that shouldn’t have to many variables. I still can’t wait to try them! Thanks
Thank you Lia; could be the type of oats you used!
Hi Amie!
These sound wonderful and I cannot wait to try them. I am curious about making one alteration. Could I use Grapeseed oil in place of the coconut oil? A gluten free friend suggested that I try this but I wanted your take on it.
Thanks
I used fresh cranberries as well and they were fantastic. I wouldn’t eat them without the cranberries as they are a bit dense. If like to alter this a little more to make it lighter…
One of the best muffins i’ve ever tasted and they didn’t even turn out fluffy or big. I am going to adapt the recipe a bit as I used oat flour instead of grinding my own oats and also because i’m baking in Sweden.
Amahazing recipe. love love love!
Hi Amie!
Tried these muffins today 🙂 Thank you for the recipe
They are delicious!
What would help in making them fluffier? Mine definitely didn’t fluff like the one on the picture (no muffin top at all, barely raised…)
-sifting the flour?
– letting them sit longer before baking?
Thanks!
Michelle
Thanks Michelle; so glad you liked them. Perhaps it was the type of flours we used- I think it has to do with the different brands of flours we purchase. Have a great night!
Tastes great, the agave nectar can definitely be less and still tastes great.
Thanks Romina; have a great weekend!
Hi – these looks great, and I’d love to try them. If we aren’t vegan, can I use 2 eggs instead of the chia seeds? Thanks!
Yes you can use eggs instead of the chia mixture. Enjoy Emily!!