Tropical Honey Oat Muffins

These oat muffins contain dried cranberries, orange zest, blueberries, and pumpkin seeds. It is more of a fall seasonal treat, but the orange zest brings that summer nostalgic vibe. If you don’t like the citric tart taste, you can always take away the orange and cranberry. If you wanted a more refined taste, shred the oats into oat flour, but today I wanted a more textured taste. All of my ingredients came from an organic farmers market, so please take advantage of one if there is a local one near you. This treat will be supporting local farmers/beekeepers.

Yield: 12-13 muffins

Calories: 87 kcal per one (without any toppings)

Cuisine: American Breakfast/Snack

Ages: 5+

Ingredients

• 2 cups of oats (you can shred them to make oat flower)
• 1/2 cup of honey (vegan substitution: agave nectar)
• 3 large eggs (vegan egg substitution works!)
• 1/4 cup of fresh squeezed orange
• 1/2 cup of dried cranberries (or crasins)
• 1/2 teaspoon of baking soda
• 1 teaspoon of cinnamon ( I used 4 cinnamon sticks and shredded it)
• 1 teaspoon of nutmeg or cardamom
• 1/2 teaspoon of vanilla extract
• 1 1/2 cup of (wild) blueberries

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a muffin tin with baking cups.
2. Combine all of the dry ingredients in one bowl and wet ingredients into another.
3. Pour wet ingredients into dry bowl and stir.
4. Zest some of the orange into the bowl.
5. Fill evenly each baking cup with the mixture and bake for 20-23 minutes.
6. Enjoy!

Toppings:

• Dark chocolate drizzle
• Cinnamon/cinnamon sugar
• Crunchy peanut butter
• Orange zest