5 from 63 votes
Blender Chia Orange Cranberry Muffins
These muffins blend orange juice, oil, zest, sugar, and vanilla with hydrated chia seeds for added texture and nutrition. The dry ingredients include flour, baking powder, soda, salt, and cranberries, which are folded into the wet mixture. They bake until lightly browned with a moist crumb, offering a fruity and slightly tart muffin ideal for a breakfast or snack. Variations allow for oil-free or gluten-free options by adjusting wet ingredients and flours.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
12
Calories:
128 kcal
Course:
Breakfast
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 128
% 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.