Can I use dried cranberries?

We haven’t tested it, but it should work! Your muffins will likely be a little less fluffy but every bit as delicious.

Do I have to cook cranberries before baking?

No! The tartness of the berries pairs perfectly with the sweet, buttery flavor of the muffins, and the cranberries cook as the muffins bake, softening them up a bit.

Would this recipe work with a different fruit?

Sure! Swap out the cranberries for any other berry you prefer like blueberries or raspberries.

Can I use a different flour?

Due to the delicate balance of wet and dry ingredients used with gluten free flours, we don’t recommend replacing them with anything else. However, we have a ton of muffin recipes to fit all your needs. Try out these Flourless Honey Oat Ricotta Muffins or Low FODMAP Gluten Free Blueberry Muffins instead!

Gluten Free Cranberry Orange Muffins

Description

These Gluten Free Cranberry Orange Muffins are made with a blend of gluten free flours, fresh cranberries, and plenty of orange zest for a soft texture and sweet, refreshing flavor you’ll love. Whip up a batch in no time for easy breakfasts or satisfying snacks throughout the week! Vegan Option.

Ingredients

Units Scale

1 3/4 cups (180-185g) gluten free oat flour
1/2 cup (55-56g) fine blanched almond flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons coconut sugar or brown sugar, optional
1/2 cup non dairy milk at room temp or warm (so coconut oil doesn’t solidify)
2 teaspoons lemon juice or apple cider vinegar
2 Tablespoons melted coconut oil or refined avocado oil
1/2 – 2/3 cup pure maple syrup or honey (adjust to desired sweetness)
1 cup fresh cranberries
1 Tablespoon orange zest
1 large egg or flax egg (see notes)
3 Tablespoons orange juice
Optional Topping: orange slices
Optional Batter Mix-ins – Chopped nuts or 1 Tablespoon ground flaxseed, 1/4 teaspoon orange extract for extra orange flavor.

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F. Line a 12-count muffin pan with liners or spray with cooking spray, set aside.
In a large mixing bowl, sift together the dry ingredients – oat flour, almond flour, baking soda, baking powder, salt and cinnamon, nutmeg and optional coconut sugar.
In a large measuring cup or medium-sized bowl, whisk together the non dairy milk, lemon juice, oil, and maple syrup. Set aside and let it sit for 10 minutes to create a “buttermilk” like wet batter.
Next, chop (by hand of food processor) the cranberries into small pieces. Transfer to a small bowl and mix with orange zest. Set aside.
Whisk the egg and orange juice into the wet mixture (buttermilk). Then, working in batches, gently combine wet ingredients into the dry ingredients. Do not over-mix.
Fold in the cranberry and orange zest mixture. Let the batter sit and thicken for 10 minutes. Pour batter into a greased or lined muffin pan filling ¾ full. Top batter with optional orange slices.
Bake at 350F for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let cool in muffin pan for 5 minutes before removing muffins to a cooling rack.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.

Notes

Substitutes: Flax Egg- Replace egg in recipe by whisking together 1 Tablespoon ground flaxseed and 2 ½ Tablespoons water. Set mixture aside for 5-10 minutes to thicken. Add flax egg into dry batter at the same time as the wet batter. Do not whisk flax egg into wet ingredients. Baking time and texture will vary

Storage Tips: For storage, it’s best to keep wrapped in aluminum foil or a sealable bag in the fridge for up to 1 week. The muffins freeze well for an easy meal prep option.

Nutrition information below does not include toppings.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: Breakfast, Snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 158
Sugar: 9.8 g
Sodium: 252.6 mg
Fat: 4.4 g
Saturated Fat: 0.4 g
Carbohydrates: 23.8 g
Fiber: 2.6 g
Protein: 3.3 g
Cholesterol: 15.5 mg