Gluten-free Cranberry Orange Muffins

My future in-laws are staying with us this week and I have to admit, as much as I enjoy cooking, I’m afraid to cook for them. Lets just say that our preferences are slightly different. For example, I couldn’t make one single recipe that I’ve posted on here.

To keep everybody happy, we usually end-up eating out for almost every meal when they come to visit but the cooking for the blog must go on so I woke up early Saturday morning and got to work baking muffins.

Based on the scent of the batter, I knew they would taste great, but I waited by the oven with anticipation to see what the texture would bring.

Well, I’m happy to report that my determination did not fail me with these muffins. They turned out soft and fluffy with a pleasantly moist texture that tastes delicious to boot. One bite fills your mouth with a light citrus flavor and pieces of juicy cranberries.

Actually, they turned out so good that Brandon tried to hide the last one from his dad because he didn’t want to share. To tell the truth, I’m surprised his dad even wanted to try one, better yet go back for seconds the next day. His dad has never even tried oatmeal because he doesn’t like the way it looks!

They are tender and moist without being grainy or crumbly. They are also sweet enough to leave you satisfied but not overpower you with sugar.

I enjoyed a few at room temperature but my favorite way to eat a muffin is warm with a little butter (vegan butter, of course) melted on the inside. Mmm, mmm. I tell ya, it doesn’t get better than that!

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


  • 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


  • 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.


*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.


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!