Orange-Berry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf (or 12 muffins)
  • 2 cups rolled oats ground into oat flour (see Note)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground flax seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup applesauce
  • ¼ cup raisins
  • ½ cup orange juice (from 1 orange)
  • 2 tablespoons lemon juice
  • 1 cup almond milk
  • 2 ½ tablespoons grated orange peel
  • ¾ cup blueberries (fresh or frozen)
  • ¾ cup chopped walnuts
  1. Preheat oven to 375 F. Prepare cupcake or loaf pan (use non-stick pans or use parchment paper to line loaf pan).
  2. In a bowl, combine dry ingredients. In a blender, combine wet ingredients and mix on high for two minutes, until raisins are not visible. Fold together wet and dry mixtures (don't over-mix). Fold in orange peel, berries and nuts.
  3. Scoop batter into pan. Bake for 25 minutes if making muffins (10 large, 12 small); 1 hour if using a loaf pan. Remove from the oven and let sit for 10 minutes before removing to cool.
For best results when grinding oats and flax, use a high-speed blender to grind the oats and flax seeds.

Substitutions: Dates may be used instead of raisins. Any type of non-dairy milk may be used instead of almond milk. Any type of berries or nuts may be substituted. Two cups whole-grain flour may be substituted for the oats/oat flour.
Nutrition Information
Serving size: 1/12 recipe (1 muffin) Calories: 131 Fat: 6g Saturated fat: 0.5g Carbohydrates: 14.1g Sugar: 4.8g Sodium: 147mg Fiber: 2.9g Protein: 3.4g Cholesterol: 0
Recipe by Straight Up Food at