Thank you to one of our fabulous customers, Ginger. A trained professional chef, caterer and busy Mom. Thanks for taking the time to share this recipe with us, we don't know where you find the time and energy.
Anyone else’s kids up by 6am this morning?! Gotta love daylight savings. Thought I would at least put the extra time to good use. It seems we have moved past pumpkin season, so why not jump into those holiday flavors? Orange and cranberry definitely fit the bill, but it’s the British Baking Spice that make these muffins shine. I didn’t discover this blend until a couple years ago when perusing my local favorite spice shop @thespiceandteashoppe. This is now my go-to mix during the Fall and Winter. Serve these with a very large cup of tea! I suggest pairing this with Braveheart Scottish Breakfast Blend, English Breakfast, Irish Breakfast or Afternoon Blend.
Combine in a large bowl:
½ cup oats
½ cup all-purpose flour
½ cup almond flour
¼ cup ground flax seed
2 Tbsp protein powder
1 Tbsp British Baking Spice
1 tsp baking soda
Combine in a medium bowl and mix well:
⅓ cup coconut or olive oil
⅓ cup maple syrup
½ cup oat milk
¼ cup kefir milk (or Greek yogurt)
1 tsp vanilla
1 orange zested & juiced
⅓ cup dried cranberries
¼ cup flour
¼ cup coconut sugar (or brown sugar)
⅓ cup chopped pecans
1 tsp British baking spice
¼ cup oats
1 - 2 Tbsp. coconut oil until crumbs form
Preheat oven to 350°F.
For the Muffins, mix all dry ingredients in a large mixing bowl.
Add the wet ingredients to the dry and stir until combined.
Divide the batter into 12 silicone muffin cups. If using a metal muffin pan use cupcake liners for easier removal.
For the topping, mix all ingredients except for the coconut oil until combined in a small bowl. Add the coconut 1 TBSP at a time mixing with a fork until you have pea-sized crumbles. Sprinkle the topping over each muffin.
Bake at 350°F for about 20 minutes or until golden.
Cool and enjoy.