These muffins are the best. I’ve made them several times now and I know I will continue to make them again and again. They are gluten and dairy free and contain no artificial sugar. These little power muffins are packed full of nutrients so go ahead and enjoy them guilt free! The recipe below will make one muffin tray (12 muffins). Original recipe by Sarah Britton of My New Roots.
I used chia seeds to substitute eggs, this can easily be done in any baking recipe. One egg can be replicated by combing one tablespoon of chia seeds with three tablespoons of water. Let your mixture sit for 10-15 minutes (until it forms a gel-like substance) and then add it to your recipe. Chia seeds are high in antioxidants, rich in omega-3 fatty acids, and a source of complete protein, calcium, and fiber. Not to mention all the other wonderful things this magical seed does…
1 1/2 cups oat, quinoa, rice, or personal choice of flour (I used oat flour)
1/2 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 tbsp chia seeds & 1/4 cup water
1/4 cup pure maple syrup, agave nectar, or honey (your choice of sweetener, I used agave nectar)
2 tbsp extra virgin olive oil
1/2 cup orange juice (fresh squeezed with a bit of orange zest is even better!)
1 tsp raw ground vanilla bean (Giddy-Yoyo brand is amazing, but you can also just use vanilla extract)
1 1/4 cup finely chopped fresh rhubarb
1/3 cup chopped dried cranberries
2 tbsp extra oats, seeds, or nuts for topping
-Combine the chia seeds and water in a glass and set aside for 10- 15 minutes (until they have absorbed the water and turned into a gel-like substance).
-Preheat the oven to 350 degrees. Rub a thin layer of coconut oil in all the muffin holes of your pan.
-In a large mixing bowl, stir together the flour, oats, baking powder, baking soda, and salt until combined.
-In a separate bowl, add the chia seed gel, olive oil, sweetener of choice, orange juice, and ground vanilla. Whisk gently until smooth. Add this to the flour mixture and blend until just moistened but lumpy. Stir in the rhubarb and cranberries.
-Spoon the batter evenly into the 12 greased muffin holes. Sprinkle your topping of choice onto each muffin and bake for 25 minutes. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Thanks for reading! Enjoy.
(photos from my kitchen ♥)