Name: Oatmeal Orange Cranberry Muffins
Yield: 12
Ingredients: 2 cups gluten-free oats; 1 cup unsweetened applesauce; 3 egg whites or 1/2 cup egg whites; 1/2 cup Non-GMO erythritol; 1/2 teaspoon of Better Stevia; 2 teaspoons aluminum-free baking powder; 1 teaspoon orange extract; 1/2 teaspoon sea salt; 1 cup cranberries, coarsely chopped

Ingredients

Scale

2 cups gluten-free oats
1 cup unsweetened applesauce
3 egg whites or 1/2 cup egg whites
1/2 cup Non-GMO erythritol
1/2 teaspoon of Better Stevia
2 teaspoons aluminum-free baking powder
1 teaspoon orange extract
1/2 teaspoon sea salt
1 cup cranberries, coarsely chopped

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Instructions

Preheat oven to 375°. Grease a 12-cup muffin pan with coconut oil spray.
Put oats in a blender or food processor and blend until ground into flour.
In a large bowl mix all ingredients, except cranberries.
Fold in cranberries.
Fill muffin tins 3/4 full and bake for 15-20 minutes or until a toothpick comes out clean.
Cool muffins for 5 minutes and then remove to wire rack.
These are best after they have cooled.