Cranberry Orange Muffins (Gluten Free)
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!
Servings: 12
Ingredients
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ¾ cup orange juice
- 1 cup Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- zest from 1 orange
- 1 cup fresh or frozen cranberries do not thaw
Instructions
- 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!
Video
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
Serving: 57g | Calories: 132kcal | Carbohydrates: 19g | Protein: 2.1g | Fat: 5.4g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.2g | Cholesterol: 27mg | Sodium: 160mg | Fiber: 0.7g | Sugar: 10.1g
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