Super delicious, healthy and quick to make, these cranberry, orange and chocolate chip low-gluten muffins are an awesome alternative to a classic chocolate chip muffin. The redness from the cranberries make it attractive to kids and adults alike and the explosion of flavours in your mouth will make you want more.
The addition of chickpea flour adds extra vegetable protein to give you lots of healthy energy, without using refined flour or lots of sugar. A great breakfast on the go or healthy snack at school or work.
You can find frozen cranberries almost all year-round, so these can be enjoyed all the time! In the warmer months when in season, you could also replace the cranberries with tart cherries (make sure you remove the pits first!).
Cranberry, orange and chocolate chip low-gluten muffins (makes 10-12 muffins)
- 2 cups organic flours (1/2 cup rye, 1/2 cup chickpea, 1 cup spelt)
- 1/4 cup organic unbleached sugar
- 1/4 cup whole sugar (Sucanat)
- 1 1/2 tsp aluminum-free baking powder
- 1/4 tsp unrefined grey sea salt
- grated zest of 1 organic orange (it must be organic since the skin will be eaten, and could have large amounts of pesticide residues left on it, even after washing)
- 1 large organic free-range egg
- 1/4 cup extra-virgin cooking olive oil
- 1/2 – 3/4 cup organic rice milk or organic nut milk (you can use 1/2 cup and add an extra 1/4 cup at the end if the mixture is too dry)
- 1/2 cup freshly squeezed orange juice (approx. 2 oranges)
- 1 – 1 1/2 cup fresh or frozen organic cranberries, unthawed
- 1/2 cup organic semi-sweet chocolate chips (option: pecans or walnuts, chopped)
In a bowl, whisk together the flours, unbleached sugar, whole sugar, baking powder, sea salt and zest.
In another bowl, whisk together the egg, olive oil, rice or nut milk and the orange juice. Add to the bowl with the dry ingredients, stirring just until evenly moistened. Using a large rubber spatula, fold in the cranberries and chocolate chips (or chopped pecans or walnuts) just until evenly distributed. Do not overmix.
Spoon the batter in each muffin cup (use unbleached muffin liners), dividing the batter equally into 10 muffins.
Bake at 375F (190C) until golden, dry and springy to the touch, 20-25 minutes. Transfer to a cooling rack for 5 minutes before enjoying 🙂