These gluten-free cranberry orange muffins are a delicious treat to bake up for family and friends this holiday season. Soft, fluffy, and bursting with fresh flavors and so easy to make!
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.
Enjoy!
NOTES
Bake these muffins in a greased muffin tin, paper liners, or silicone cupcake molds.
Don't over mix the muffin batter, or your muffins can become chewy. Mix the batter at a low speed when you add the flour.
Don't fill the muffin molds all the way to the top or they will overflow as the muffins rise and bake.
NUTRITION
Nutrition Facts
Cranberry Orange Muffins (Gluten Free)
Amount Per Serving (57 g)
Calories 132Calories from Fat 49
% Daily Value*
Fat 5.4g8%
Saturated Fat 4.2g21%
Polyunsaturated Fat 1.2g
Cholesterol 27mg9%
Sodium 160mg7%
Carbohydrates 19g6%
Fiber 0.7g3%
Sugar 10.1g11%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.