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A warm muffin and a hot cup of coffee or tea. Doesn’t this sound like a great start of the day? These Gluten Free Cranberry Orange Muffins are amazing! Tender, moist and with delicious light orange flavor throughout and tangy bites of cranberries everywhere. They are great for breakfast or afternoon snack. I made a batch of these and gave them to my husband to bring to work. My husband and his office staff loved them. He said they disappeared in 5 minutes. While they were baking the house was filled with the most delicious aromas of vanilla, coconut sugar, orange, and cranberry. It’s a great holiday recipe! The beautiful red of the cranberries makes these muffins especially pretty for Christmas morning.
And let me tell you my secret for this easy gluten free muffin recipe. I made these delicious and gluten free Cranberry Orange Muffins with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. You can use this blend also for cookies, cakes, and brownies. If you are going grocery shopping right now… don’t forget to grab a coupon for Bob’s Red Mill! These make for a great make-ahead breakfast, by the way. They stay fresh at room temperature for a few days and stay nice even once refrigerated. You can bake these cranberry orange muffins a day ahead, and once they’ve cooled, store in an airtight container. Freeze any leftovers in heavy-duty zip-lock plastic bags. What you need
1/2 cup coconut sugar
1/4 cup melted coconut oil
3/4 cup orange juice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
zest from 1 orange
1 cup fresh or frozen cranberries (do not thaw)
In a large bowl mixing bowl, beat coconut sugar, eggs and cooled melted coconut oil for about 2 minutes until well mixed. Add orange juice and continue mixing until well incorporated.
Slowly add baking flour, baking powder, baking soda and salt while beating with the mixer on low. Add vanilla extract and mix for 15 more seconds.
Add zest from 1 orange and fresh cranberries and stir with a silicon spatula.
Spoon in a muffin tin lined with paper cupcake forms.
Bake at 375 F for about 20 – 25 minutes, or until a toothpick inserted comes out clean.
How To Make Gluten-Free Cranberry Orange Muffins
Cranberry Orange Muffins (Gluten Free)
- In a large bowl mixing bowl, beat coconut sugar, eggs and cooled melted coconut oil for about 2 minutes until well mixed. Add orange juice and continue mixing until well incorporated.
- Slowly add baking flour, baking powder, baking soda and salt while beating with the mixer on low. Add vanilla extract and mix for 15 more seconds.
- Add zest from 1 orange and fresh cranberries and stir with a silicone spatula.
- Spoon in a muffin tin lined with paper cupcake forms.
- Bake at 375 F for about 25 minutes, or until a toothpick inserted comes out clean.
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