Orange Cranberry Oatmeal Muffins (Gluten-Free Optional)


Alisa Fleming ~ It isn’t often that I see a truly nutritious muffin recipe, but these healthy oatmeal muffins from So Delicious Dairy Free are packed with so many whole food ingredients that I would even label them as breakfast-worthy. The base is pure whole grain goodness, simply whole oats that easily grind into a flour. Plus, by using certified gluten-free oats, these oatmeal muffins are gluten-free with ease!

Orange Cranberry Oatmeal Muffins - Gluten-Free

To keep these oatmeal muffins vegan (dairy-free and egg-free) and soy-free, I recommend using coconut milk beverage, as Amie does. It has more richness than other milk alternatives, providing for a more tender muffin. For a less-sweet and lower sugar muffin, you can use unsweetened coconut milk beverage (original or vanilla). For an extra touch of sweetness and a nice hint of vanilla, the vanilla coconut milk beverage is awesome. Click here for a So Delicious Dairy Free Coupon

Since they are naturally egg-free and vegan, these healthy oatmeal muffins contain chia seeds to help with binding power (plus, they up the nutritional value – who doesn’t love those omega-3’s?). Chia seeds transform into a magical egg white like mixture when added to liquid. If you don’t have any chia seeds handy, you can substitute flaxseeds. Simply grind the flaxseeds with the oats, into a powder (chia seeds don’t require grinding – they can be added whole).

These oatmeal muffins are great for breakfast-on-the-go, to pack along in lunch boxes, or for an afternoon snack. They should keep for a few days at room temperature, in an airtight container. If you don’t think that you will finish them all, I would tightly wrap and freeze some after they have cooled completely. They could last for a couple of months in the freezer, but I’m sure you will eat them all within a week!

Orange Cranberry Oatmeal Muffins (Gluten-Free Option)
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This healthy recipe for oatmeal muffins was created by Amie Valpone of The Healthy Apple, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
Serves: 12 muffins
  1. Preheat oven to 350°F. Prepare a muffin tin with nonstick baking spray.
  2. 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, dried cherries, zest, and almonds.
  3. 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.
  4. Mix well to combine; set aside for 5 minutes.
  5. Transfer mixture into prepared muffin tins. Bake for 30 minutes or until golden brown.
  6. Remove from oven; set aside for 10 minutes to cool before serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  4. These muffins were great! I used a normal size can of organic coconut milk (about double what the recipe calls for) and they were very moist! Thanks for the recipe. I love how healthy it is!

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