Vegan and Gluten Free Cranberry Oat Muffins
(Adapted from www.godairyfree.org)
3 cups oats, divided
2 T Chia Seeds
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/3 cups dried cranberries
1 tsp orange zest
3/4 cup soymilk
2 T lemon juice
1/3 cup canola oil
1/2 cup agave nectar
~ Preheat oven to 350°F. Coat a muffin tin with baking spray.
~ combine the soymilk and lemon juice, and set aside for 7 minutes to curdle into "vegan buttermilk."
~ Pulse 2 cups of the oats in a food processor until you reach a flour consistency.
~ Transfer the oat flour to a large mixing bowl with the remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon and dried cherries and stir to combine.
~ Add the soymilk mixture to the dry ingredients, along with the canola oil and agave nectar. Mix until just combined.
~ Scoop the mixture into the prepared muffin tins, filling each muffin cup full. Bake for 25 minutes or until golden brown.
~ Serve warm or cool - with honey, jam, or vegan buttery spread!