Notes: Instant oats are also known as “quick-cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned oats. To make your own out of old-fashioned oats, add ¾ cup (75g) of old-fashioned oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.
For the gluten-free flour, use the following: 1 cups (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.
Remember to measure your oats and flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much of either will make your muffins turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.
The orange zest actually provides the majority of the orange flavor, so don’t skip it!
The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins may collapse while cooling and turn out much denser.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too!) I buy mine online
here because that’s the best price I’ve found. However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or
coconut sugar and reduce the milk to 7 tablespoons (105mL). You may also substitute ½ cup + 2 tablespoons (150mL)
pure maple syrup,
honey, or
agave and reduce the milk to 2 tablespoons (30mL) instead. The baking time may vary with either of those substitutions as well.
Any milk may be substituted for the nonfat milk.
For the best results, dice the fresh cranberries to be no larger than the size of chocolate chips to ensure your muffins bake evenly.
If you prefer to use dried cranberries, substitute ¾ cup (120g), but hydrate them first! Add the dried cranberries to a microwave-safe bowl. Add enough water to completely cover them. Cover the bowl with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the dried cranberries sit for at least 10 minutes before draining and folding into the dough.
Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, low sugar, higher protein}