Ingredients

- orange -cranberries -vanilla extract -gluten free AP flour -baking soda, salt, cinnamon -coconut oil -Greek yogurt -eggs -maple syrup

Instructions

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.

Instructions

Instructions

Add the melted coconut oil, Greek yogurt, orange juice, eggs, and vanilla extract to the bowl, whisking until combined.

Instructions

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.

Instructions

Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each.

Instructions

Bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown.

Instructions

 Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.

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