Gluten-Free Cranberry Orange Oatmeal Muffins
30 drops Orange Vitality essential oil
1/3 cup honey
3 large eggs
1/2 cup coconut oil melted cooled
1 teaspoon pure vanilla extract
2 cups of oat flour
1 1/2 tbsp gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup old-fashioned rolled oats
1 1/2 cups whole fresh cranberries
Preheat your oven to 350 degrees Fahrenheit. Grease or place liners in a 12-cup muffin tin
Blend together the orange essential oil, honey, melted coconut oil, eggs, and vanilla.
Whisk together oat flour with baking soda, baking powder, salt, and oats.
Combine all wet and dry ingredients until well mixed.
Fold in the cranberries.
Divide batter evenly, filling cups almost to the top.
Bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center.
Cooling on a wire rack for 10 minutes before removing the muffins from the pan.