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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
Course: Breakfast, Snack
Cuisine: American
Servings: 10 muffins
Calories: 218kcal


  • 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