Cranberry Orange Muffins

• 2 vegan egg replacements*
• 1 1/2 cup gluten free oat flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup non dairy yogurt
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 2 tbsp fresh orange juice
• 1 tbsp vanilla extract
• 1 1/2 tbsp orange zest
• 1 cup unsweetened dried cranberries
  

• 3 tbsp non dairy cream cheese
• 2 tbsp maple syrup
• 1 tbsp orange juice
• 1 tbsp orange zest

Serve topped with cream cheese orange glaze, orange zest and extra dried cranberries! 

1. Start by preheating your oven to 375 degrees Fahrenheit. Then, line a muffin tray with baking cups and set aside.
2. Next, to a small mixing bowl, combine your vegan egg replacement with 4 tbsp water, mix and let sit for about 5 minutes.
3. Then, to a separate mixing bowl, add your oat flour, almond flour, baking powder, baking soda and sea salt. Whisk until fully combined.
4. To the same bowl with your vegan egg, add your non dairy yogurt, maple syrup, melted coconut oil, orange juice, vanilla extract and orange zest. Stir until fully combined.
5. Next, combine your wet ingredients with your dry until fully combined.
6. Then, gently fold your dried cranberries into the batter until evenly dispersed.
7. Divide your batter evenly amongst your baking cups.
8. Place your muffin tin in the oven and bake at 375 for about 25 minutes, or until tops of the muffin are golden brown and tooth pick comes out clean.
9. Once baked, remove from the oven and let fully cool.
10. While muffins cool, make your glaze by adding your cream cheese, maple syrup, orange juice and orange zest to a small mixing bowl, whisk until fully combined and smooth.
11. When muffins have fully cooled, top with cream cheese orange glaze, serve and enjoy!