There are mornings when I wake up inspired, there are others that I can barely boil water for a cup of tea. This morning was a muffin morning. For me that’s pretty inspired.
I am on a continual quest to find the balance, in life and cooking, of healthy and yummy. So my usual M.O. is to loosely follow a recipe for inspiration and then make my own substitutions, additions and subtractions.
Enter food.com’s recipe for orange cranberry muffins (recipe here). To make this yummy recipe my own I decided to use oats in stead of flour, bananas and dates instead of sugar and added chia seeds. I am pleased with the outcome and thought it share worthy.
Ingredients:
2 cups oat flour (I used my magic bullet to grind up the rolled oats I had in the house)
1 teaspoon baking powder (I make sure to use the aluminum free)
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest from 1 orange
2 TBSP chia seeds
1 cup cranberries (I used dried)
1 egg
3/4 cup orange juice
3/4 cup chopped/smushed dates and bananas
1/4 cup coconut oil
Directions:
1. Combine dry ingredients.
2. Add cranberries and zest.
3. Beat egg, orange juice and oil together.
4. Add dates and bananas to wet ingredients.
5. Combine wet and dry ingredients.
6. Spoon into lined muffin cups.
7. Bake for 15-20 minutes at 400 until golden and firm.
Maman Bohème 
