Go Back
–+ servings

Gluten Free Cranberry Orange Muffins

Erica Hopper
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 15 muffins
Calories 162 kcal

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.

Nutrition

Calories: 162kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 22mgSodium: 128mgPotassium: 112mgFiber: 2gSugar: 9gVitamin A: 36IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword cranberry orange muffins, easy gluten free recipes, gluten free cranberry orange muffins, gluten free muffin recipe, gluten free muffins, muffins with oat flour, oat flour muffin recipe, oat flour recipes
Tried this recipe?Let us know how it was!