One-Bowl Cranberry Orange Muffins are just what you're looking for in a muffin. Perfectly tender, slightly sweet, vanilla-scented, and bursting with sweet and tangy orange and cranberry. They're easy to make in just one bowl so they're ready with very little fuss! Naturally gluten-free, dairy-free, and refined sugar-free, too.
Combine the melted coconut oil, applesauce, orange juice, maple syrup, eggs, and vanilla in a large bowl, whisking to combine.
To the same bowl, add the oat flour, cornmeal, salt, and baking soda, stirring until well combined. Add 1 cup cranberries and stir again until well incorporated.
Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup. Sprinkle each with the remaining 1/4 cup cranberries (a few on top of each muffin).
Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Remove from the oven and allow to cool. Serve warm, or store in the refrigerator in a tightly sealed container for up to 5 days. Alternatively, freeze the cooled muffins in a tightly sealed container for up to 1 month.
*Make your own oat flour for this recipe by placing 1½ cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.Invite your child to help make the muffins! He can dump the ingredients into the bowl, stir everything together, and sprinkle the apple chips on top.If she doesn't like the cranberries in the muffins try adding fewer or substitute dried, apple juice-sweetened cranberries.