If you couldn't tell from the creation of our magically sweet, citrus-y, chocolate-y yumminess of our Orange Cocoa Nibs + Carrots Veggie-Go's Bites, we LOVE chocolate orange anything!  So I threw the combination, with a seasonal addition of cranberries, into my vegan Cranberry Orange Chocolate Muffins.  Try them out and let me know what you think! We added some non-dairy yogurt on top to make them into a deliciously well-rounded breakfast treat! Enjoy! Lisa Vegan (+GF option) Cranberry Orange Chocolate Muffins:

• 2 C Flour (or sub all purpose GF flour)
• 2 Tbsp flax meal
• 1/4 C coconut sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp water
• 1 Tbsp vanilla extract
• 1/2 unsweetened plant milk
• juice of 2 medium oranges
• 1/4 C melted coconut oil
• 3 tsp orange zest
• 3/4 C dried cranberries
• 3/4 C vegan chocolate chips

  Preheat oven to 350 degrees F. Whisk together flax meal with water and set aside. Lightly grease a muffin pan. Combine remaining dry ingredients. In a separate bowl stir wet ingredients (including orange zest).  Add flax 'egg' to dry ingredients followed by wet ingredients. Stir just until incorporated. Fold in chocolate chips and cranberries. Place about a 1/4 C of the batter into each muffin cup. Bake in preheated over for 23-25 minutes.  Cool and dig in.