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close up image of gluten free cranberry orange muffins on a cooling rack

Gluten Free Cranbery Orange Muffins (Vegan Option)

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  • Author: Lindsay Cotter
  • Total Time: 33-37 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


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.


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
  • 1/22/3 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.


  1. Preheat the oven to 350F. Line a 12-count muffin pan with liners or spray with cooking spray, set aside.


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


  • 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