When it comes to delicious flavor combos, cranberry and orange are a match made in heaven. But what if I told you I made it even better? Enter Cranberry Orange Hemp Muffins with a hint of chocolate! Want to turn this into a loaf? See recipe card below.
These gluten-free, gut-loving, fibre-rich muffins are the perfect balance of tart and naturally sweet.
Not only do these muffins taste incredible, but they’re also packed with nourishing ingredients that your body will love. Let me share why this recipe is a must-make and dive into the incredible benefits of the ingredients.
Why You’ll Love This Recipe
Nutrient Powerhouse: These muffins are loaded with nutrient-dense ingredients like hemp hearts, almond flour Cranberry Walnut Breakfast Muffins, and fresh cranberries.
Gut-Friendly Goodness: With fibre from oat flour and fresh cranberries, these muffins support healthy digestion.
Balanced Nutrition: A mix of protein, healthy fats, and natural sweetness from maple syrup ensures these muffins keep you energized.
Gluten-Free & Wholesome: Perfect for those looking for gluten-free snacks without compromising on flavor or texture.
The Superfood Ingredients
Hemp hearts: They may be small, but they pack a mighty punch! These nutty, versatile seeds are a great source of plant-powered protein, healthy fats like omega-3 and 6, vitamin C and zinc.
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Fresh Cranberries: These little bursts of tartness are loaded with vitamin C and antioxidants, helping to fight inflammation and support immune health. Plus, they add a vibrant pop of flavor and color to these muffins.
Orange Zest: The zest of fresh oranges provides a natural citrusy sweetness and is a good source of vitamin C and flavonoids, known for their anti-inflammatory and immune-boosting properties.
Almond Flour: This gluten-free flour is rich in vitamin E, magnesium, and healthy fats, contributing to a moist texture and satisfying bite. They can be made nut-free by omitting this ingredient and using spelt flour instead, they will no longer be gluten-free though.
Applesauce: Used as a natural sweetener and to keep the muffins moist, applesauce also adds fiber and reduces the need for extra oil.
Chocolate Chips: Because who doesn’t love a little chocolate in their muffin? I like to use dark chocolate for an added dose of antioxidants. This is an optional ingredient, but highly recommended.
Desserts
Cranberry Orange Hemp Muffins
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Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 1/3 cup Manitoba Harvest hemp hearts
- 1 tsp baking powder
- 1/3 cup applesauce
- 3 eggs, whisked
- 1/2 cup maple syrup
- Zest from one 1-2 medium oranges
- 1 tbsp oil (Olive or melted coconut oil)
- 1 cup fresh cranberries
- Optional: 1/2 cup chocolate chips
Instructions
- Preheat oven to 350C (180F). Line a muffin pan with paper or silicon cups or make sure it’s really well greased with coconut oil or ghee.
- In a large bowl, combine oat flour, almond flour, hemp hearts and baking powder. In a separate bowl, combine applesauce, eggs, maple syrup, orange zest and oil. Add wet ingredients to dry and mix together.
- Fold in fresh cranberries and chocolate chips. Divide evenly between 12 muffin cups and bake for approximately 25 minutes.
Notes
Makes 12 muffins.
If turning this into a loaf, place batter into a standard size bake pan and bake for 45-50 minutes until a fork inserted comes out clean.
To make nut-free, swap out almond flour for spelt flour. They will be a little more dense.
These Cranberry Orange Hemp Muffins aren’t just a snack — they’re a celebration of wholesome, nutrient-packed ingredients coming together in the most delicious way. Whether you’re enjoying them with your morning coffee or as a mid-afternoon pick-me-up, you can feel good about every bite.
So, grab some hemp hearts and fresh cranberries and get baking! I’d love to see your creations, so don’t forget to share and tag me — it makes me so happy to see you enjoying these healthy and happy bakes!
Made these today for Christmas morning. I subbed frozen blueberries for the cranberries and added a dash of pumpkin spice and a pinch of salt. They turned out fantastic! Really fluffy and delicious orange flavour. Thank you!
ReplyLove those subs! Sounds delicious!
Just took them out of the oven. Couldn’t wait for them to cool-so delicious! Hope there will be some left for Christmas morning tomorrow! Thanks for this wonderful recipe, I will have it on repeat next year. Merry Christmas.
ReplyYou're welcome Diane! Hope they were a hit at Xmas!
Can you substitute the almond flour for another cup of oat?
ReplyYou can definitely try that, it will be more dense so you may need to add more liquid. Good luck!
Iam the thinking of trying these. I have no oat flour. Can I substitute for another flour or add more almond flour Thks
ReplyYou certainly can. You could try adding more oat flour. It may alter the consistency a little as almond flour absorbs less liquid so it may not be a 1:1 ratio but you can adjust it as you go.
Went to to get some oat flour and make the loaf today, so good, I sprinkled some crunched walnuts/crushed dark chocolate on top, with the bitterness of the cranberries. Delicious! Will definitely make again.
Glad to hear you enjoyed it! Love the crushed walnuts and dark chocolate on top, sounds scrumptious!
I am allergic to eggs, has anyone tried using an egg replacer or a chia or flax egg instead? Because the recipe calls for 3 eggs I’m not too confident up thought I would ask…
ReplyWow, these muffins are delicious! They came out moist and flavourful. Best part is I feel great giving them to my toddler as part of a quick and nutritious snack.
ReplyI hope your toddler loves them!
Hi Joy! Can I substitute another flour for the oat flour?
ReplyYou could try all almond flour?
These are delicious, made a loaf and cooked 40 minutes, perfect!
ReplyAmazing!