Blender Chia Orange Cranberry Muffins
User Reviews
5
Blender Chia Orange Cranberry Muffins
Description
The Blender Chia Orange Cranberry Muffins combine citrusy orange juice and zest with cranberries and chia seeds that hydrate to give a subtle texture. The use of baking powder and baking soda helps achieve a balanced rise, while the mix of spelt, whole wheat, and white flour adds depth to the flavor and texture. Baking at 375°F creates a golden muffin with a tender crumb.
The muffins provide a moist and slightly tangy flavor from the orange juice and cranberries, gentle sweetness from the sugar blend, and a mild nuttiness from the chosen flours. The hydrated chia seeds contribute to moisture retention and a slight chew without overpowering the muffin.
They suit daytime occasions as a light, fruity snack or breakfast item. Muffins can be stored covered on the counter for a day or refrigerated up to five days. Optional adjustments include omitting oil by increasing orange juice or adding nut butter for moisture, and using a gluten-free flour blend with xanthan gum for dietary needs.
Ingredients
Wet:
- 1 cup orange juice
- 2 tbsp neutral cooking oil generic cooking oil
- orange zest of 1/2 orange
- 1/2 cup sugar I usually use a combination of coconut and unrefined raw sugar, scant quantity
- ½ tsp vanilla extract
- 3 to 4 tbsp chia seeds
Dry:
- 1 1/4 cup flour I use 3/4 cup spelt/ whole wheat and 1/2 cup white
- 1/4 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- 1/2 cup cranberries frozen
Instructions
- Blend the wet ingredients except chia seeds. Fold in chia seeds and let sit for 10 mins to hydrate the seeds a bit.
- Line a muffin pan with muffin liners. Preheat the oven to 375 degrees F / 190ºc.
- Add the dry ingredients to the blender and pulse a few times to combine. Alternatively, add and whisk all the dry ingredients in a bowl. Add to wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a tbsp or more flour and mix in.
- Drop the batter into lined muffin pan. Add cranberries or other berries on top. Sprinkle some chia seeds on top (optional).
- Bake for 20 to 22 mins.
- Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for the day, or refrigerated upto 5 days.
Notes
- To make oil-free muffins, increase orange juice by 2 tablespoons or add nut butter for moisture.
- For gluten-free muffins, use a mix of oat flour, almond flour, starches, coconut flour, and xanthan gum as described.
- Muffins keep well covered on the counter for one day or refrigerated up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 76mg | 3% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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