You don't think that fat-free or low-fat muffins have to be boring and dry, do you?! With tart cranberries and invigorating orange zest, these Cranberry Orange Muffins with Soaked Oats are healthy, easy, and best of all... MOIST. Sprinkle them with cinnamon, add a pat of melt-y grass-fed butter, and enjoy with your morning coffee. Mmm, what a delicious holiday (or anytime) breakfast!
The evening before, add rolled oats, water, and apple cider vinegar (in that order) to a large mixing bowl. No need to stir, but make sure that the oats are submerged.
Cover with a plate or tea towel and leave for 12 to 24 hours, or overnight.
The next morning, preheat oven to 350 degrees Fahrenheit.
If using a muffin pan without liners, lightly grease each well with a healthy traditional fat such as coconut oil or grass-fed butter (see notes). This will increase fat content of the muffins, so if you're a Trim Healthy Mama, be mindful of any additional fat in your meal to stay within plan guidelines.
Add the remaining ingredients to the soaked oats. Mix until combined. A "soupy" mixture is normal.
Evenly divide mixture among your silicone muffin liners, greased muffin pan, or muffin pan with paper liners. This works out to about 2 heaping tablespoons each.
If you'd like, spread a bit of grass-fed butter on your muffin, but be mindful with the amount so you don't go off plan.
Cranberry Orange Muffins With Soaked Oats (THM:E) https://traditionalcookingschool.com/food-preparation/recipes/breakfast-recipes/cranberry-orange-muffins-with-soaked-oats-thm/