Enjoy these sweet, tangy Gluten Free Cranberry Orange Muffins for a quick and delicious breakfast this week! They're made with just 10 ingredients, are naturally gluten free with tart, fresh cranberries and orange.
As a busy mom, it is so challenging to get a healthy and quick breakfast ready for my kids each day. We're constantly finishing up a school project, doing a last minute spelling test review, and in general just rushed in the mornings. That's why I love to create a breakfast that my kids can not only grab on their way out the door, but they can even help make! My kids also love to help me make other muffin recipes, such as my Blueberry Banana Oatmeal Muffins or Gluten Free Chocolate Zucchini Muffins
These cranberry orange muffins are so delicious, and they are made with ingredients that you can find in your pantry! During the holiday season, I stock up on fresh cranberries. I keep them in my freezer, so I can whip up a bath of these healthy muffins all year long!
Jump to:
- What are the Ingredients for Gluten Free Cranberry Orange Muffins?
- How do I make Gluten Free Cranberry Orange Muffins?
- Recipe Swaps and Substitutions
- Ways to Serve Gluten Free Cranberry Orange Muffins
- Tips for the Best Gluten Free Cranberry Orange Muffins
- Storage, Freezing, and Thawing Gluten Free Cranbery Orange Muffins
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Gluten Free Cranberry Orange Muffins
What are the Ingredients for Gluten Free Cranberry Orange Muffins?
- Maple syrup - I use maple syrup instead of granulated sugar in these muffins, because it is a natural sweetener, which means it is less processed and provides a few additional health benefits over regular granulated sugar.
- Coconut oil - I love to use coconut oil in muffins because it is another good-for-you ingredient (in moderation, of course).
- Greek yogurt - you can use plain sour cream or plain regular yogurt if you like, but I like Greek yogurt for an extra boost of creamy protein.
- Navel oranges - the sweet, citrus flavor of fresh squeezed orange juice and orange zest is the perfect balance against the tart cranberries.
- Eggs - if you are not an egg eater, you can switch out the eggs for an egg substitute like flax egg. To make a flax egg, just stir together 1 tablespoon of flax seed meal with 2 tablespoons of water and let it sit for about 10 minutes.
- Vanilla extract - this is a must for adding flavor to your baked goods.
- Gluten free all-purpose flour - this is my favorite brand of gluten free all-purpose flour.
- Oat flour - I like using oat flour in my muffin recipes for an extra kick of nutrition.
- Baking soda - baking soda is needed for leavening in the muffins.
- Coarse Kosher salt - I like to use Kosher salt because it has more flavor than regular table salt.
- Ground cinnamon - cinnamon isn't a must for these muffins, but it does add a little more flavor.
- Fresh cranberries - I always keep cranberries in the freezer, so I can make these muffins all year round!
How do I make Gluten Free Cranberry Orange Muffins?
- Preheat the oven to 350°F. Line 18 muffin pan cups with paper liners, and set aside.
- Place the granulated sugar and light brown sugar in a large glass bowl. Zest the oranges into the bowl. Using your fingers, gently pinch the zest with the sugars to help release the oils from the zest. Add the melted coconut oil, Greek yogurt, orange juice, eggs, and vanilla extract to the bowl, whisking until combined.
- To the bowl, add the oat flour, gluten free all-purpose flour, baking soda, salt, and cinnamon. Whisk until combined. Gently fold in the roughly chopped fresh cranberries.
- Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each. Place the muffins in the oven, and bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown
- Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
Recipe Swaps and Substitutions
Want to add your own touch to this gluten free muffin recipe? Keep reading for some suggestions!
- Gluten free all-purpose flour - You cannot detect that this recipe is gluten free, but if you would prefer to use regular all-purpose flour, it works just the same.
- Coconut oil - avocado oil or vegetable oil work just as well in this recipe.
- Fresh cranberries - I use fresh cranberries, but you can substitute dried cranberries if you are unable to find fresh.
Ways to Serve Gluten Free Cranberry Orange Muffins
Cranberry Orange Muffins are great with:
- Butter - spread softened butter on the inside of these muffins and let it melt. It takes these muffins to the next level!
- Fresh fruit - I love serving fresh fruit alongside muffins.
- Brunch buffet - muffins are a great addition to any brunch buffet. They can be made ahead of time and frozen. Then, when it's time to set up your buffet, simply pull them out of the freezer and arrange on a platter.
Tips for the Best Gluten Free Cranberry Orange Muffins
Below are my tips for the best gluten free cranberry orange muffins!
- In muffins made with regular all-purpose flour, you do not want to overmix the batter, because it will become tough and chewy. Although there is no gluten in this recipe, it is still possible to create a chewy texture from overmixing, so be cautious to stop mixing as soon as the batter comes together.
- Freeze cranberries before mixing. I keep fresh cranberries in my freezer, so I can make this recipe all year long. I roughly chop the cranberries when they are frozen, so when I fold them into the batter, it does not create too much extra juice in the batter.
Storage, Freezing, and Thawing Gluten Free Cranbery Orange Muffins
To Store: Once the muffins are cooled, store in a gallon-sized zip top bag for up to 3 days.
To Freeze: Place the muffins in a single layer in a gallon-sized zip top bag, and then place the bag in the freezer for up to 1 month.
To Thaw: You can either take one muffin out at a time from the zip top bag, or remove the entire bag from the freezer. Let sit at room temperature for about 30 minutes before eating. Don't have time to wait for them to thaw at room temperature? No problem! Remove from the freezer and place in the microwave for about 30-45 seconds.
Recipe FAQ's
This recipe is best with fresh squeezed orange juice. Bottled orange juice has added sugar, so it could effect the flavor and texture of the recipe.
Yes, absolutely. This muffin recipe is great with gluten free all-purpose flour or regular all-purpose flour.
Yes, if you would like to substitute another berry, like raspberries or strawberries in this recipe, they will work well. Be gentle when folding the berries into the batter.
Hungry for More?
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Gluten Free Cranberry Orange Muffins
Equipment
- 1 Large mixing bowl
- 1 Set of dry measuring cups
- 1 Set of measuring spoons
- 1 Whisk
- 1 Cutting board
- 1 Microplane (or other citrus zester)
- 1 Chef's knife
- 1 Muffin pan
Ingredients
- ⅔ cup maple syrup
- Zest and juice of two navel oranges (about 1 tablespoon zest and ¼ cup juice)
- ¼ cup coconut oil, melted (may use vegetable or avocado oil if preferred)
- ⅓ cup plain whole milk Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free oat flour
- ½ cup gluten free all purpose flour (1:1 ratio)
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup fresh cranberries, roughly chopped
Instructions
- Preheat the oven to 350°F. Line 15 muffin pan cups with paper liners, and set aside.
- Place the granulated sugar and light brown sugar in a large glass bowl. Zest the oranges into the bowl. Using your fingers, gently pinch the zest with the sugars to help release the oils from the zest. Add the melted coconut oil, Greek yogurt, orange juice, eggs, and vanilla extract to the bowl, whisking until combined.
- To the bowl, add the oat flour, gluten free all-purpose flour, baking soda, salt, and cinnamon. Whisk until combined. Gently fold in the roughly chopped fresh cranberries.
- Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each. Place the muffins in the oven, and bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
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