Gluten-free Cranberry Orange Muffins

5 from 5 votes

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

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 218kcal

Ingredients

2 cups fresh cranberries
1½ 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