Gluten-free Cranberry Orange Muffins

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. 

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

Cranberry and orange is one of the most underrated flavor combinations, in my personal opinion. The tart and tangy cranberries pair so well with the bright and sweet citrus flavor of oranges. Together they sing the praises of winter fruit which so often gets outshined by summer produce.

These muffins are actually an old recipe on my site that I decided to revisit because I wanted to make them with fresh cranberries rather dried. As it turns out, you can substitute them equally because fresh cranberries add quite a bit of moisture. Because of that I had to rework the recipe but I’m pleased to say that the result is so much better than before. The fresh cranberries and orange zest make them come alive with flavor and the texture is so perfect, no one would ever guess they’re gluten-free.

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

Gluten-free Cranberry Orange Muffin Ingredients

  • Fresh Cranberries- Using fresh cranberries rather than dried adds moisture and tartness to the muffins. You’ll need a food processor to finely chop them before adding them to the batter.
  • Oat Flour- Be sure to use certified gluten-free oat flour for allergies. Brown or white rice flour works well as a substitute.
  • Almond Flour- I always add almond flour to my gluten-free muffins because it yields a lighter texture and helps prevent gumminess. I haven’t tested these with any substitutions for the almond flour but you might be able to use extra oat flour if you increase the oil since the almond flour adds fat and moisture to the recipe.
  • Baking Powder, Soda and Salt- You’ll need both baking powder and soda to leaven the muffins so that they rise properly. I always add a touch of salt to help balance out the sweet.
  • Eggs- I’ve tested these with both regular eggs and flax eggs, and they both work well. The non-vegan version is fluffier with a lighter texture but flavor wise they are equally delicious.
  • Non-Dairy Yogurt- Plain almond milk yogurt is my go-to in baking but any kind of dairy-free yogurt will work. I haven’t tested them with dairy yogurt and it’s possible the acid could interfere with the leavening so be aware you may need to experiment and tweak the recipe if you want to use dairy yogurt.
  • Honey- I like to use honey here since it’s slightly sweeter than maple syrup and helps counteract the tartness of the cranberries. However you can sub maple syrup if that’s what you have on hand.
  • Vanilla- Not totally necessary but so worth it when combined with the fresh orange zest.
  • Orange Zest- I like to add a full tablespoon so that the orange flavor can’t be missed. This requires about 1 large naval orange. Buy two if you can’t find any large ones.
  • Unrefined Melted Coconut Oil- I prefer to use coconut oil for baking but any kind of neutral flavored oil (or melted dairy-free butter) will work.

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

How to Make Gluten-free Cranberry Orange Muffins

Outside of processing the cranberries and zesting the orange, the preparation for these muffins is pretty basic:

  1. Whisk together the dry ingredients in a large bowl.
  2. Add the wet ingredients, finely chopped cranberries and orange zest. Fold together until a batter forms.
  3. Transfer to a lightly greased muffin tin and bake for about 25 minutes. Allow to cool and enjoy!

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

We’re obsessed with the flavor and texture of these muffins and I have a feeling once you try them, you will be too!

If you’re looking for more muffin recipes, be sure to check these out:

Gluten-free Cranberry Orange Muffins- made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest. (vegan option)

Print Recipe
4.67 from 3 votes

Gluten-free Cranberry Orange Muffins

Made with a combination of wholesome gluten-free flours, these naturally sweetened muffins are bursting with flavor from fresh cranberries and orange zest.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 10 muffins

Ingredients

  • 2 cups fresh cranberries
  • cups oat flour, be sure to use certified gluten-free for allergies
  • ½ cup almond flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 pasture-raised eggs, or 2 flax eggs**
  • 1/2 cup non-dairy yogurt, I have not tested these with dairy yogurt
  • 1/3 cup honey, or pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest, from about 2 oranges
  • 1/4 cup unrefined melted coconut oil

Instructions

  • Preheat the oven to 375°F then light grease a muffin tin for 10 muffins.
  • In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits, but not pureed. Set aside.
  • In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt. 
  • In a medium bowl or large measuring cup, combine the eggs, yogurt, honey, vanilla and orange zest. Whisk until smooth.
  • Pour the wet ingredients into the dry, then add the melted coconut oil and fold everything together with a spatula, just until combined. Gently fold the cranberry pieces into the batter.
  • Divide the batter between the 10 muffin cups, filling about 3/4 of the way full. Bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Notes

*I prefer to use almond flour (not almond meal) because it has a finer texture that lightens up the muffins. If you would like to sub oat flour for the almond flour I recommend increasing the amount of oil to 1/3 cup since the almond flour provides some fat in the recipe. Please note I have not tested them that way so I cannot guarantee results.
**One flax egg= 1 tablespoon ground flax seed + 3 tablespoons water. I have tested the muffins with flax eggs and they work well, however the texture is lighter and fluffier with regular eggs.

Nutrition

Calories: 218kcal, Carbohydrates: 26g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 190mg, Potassium: 142mg, Fiber: 3g, Sugar: 11g, Vitamin A: 60IU, Vitamin C: 5mg, Calcium: 60mg, Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!