This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for a holiday breakfast. This is the best recipe for gluten free cranberry orange muffins using fresh cranberries!
These muffins use six eggs, so they are a hardy choice for breakfast. They also have the perfect tart to sweet ratio. I love to add these to lunches for a healthy treat with coffee in the mornings.
How do I make cranberry orange muffins?
I like to use fresh cranberries in my muffins. They give a tarter taste. If you choose to use dried cranberries your muffins will be much sweeter and it will change the consistency of the dough a little.
In this recipe for the citrus flavor I’m using dried lemon peel and orange extract. You can use fresh lemon peel, but I prefer to keep dried lemon peel on hand for ease. The fresh lemon peel will give a bolder flavor.
How long will muffins last in the freezer?
I don’t like to leave muffins in the freezer for longer than two weeks. Make sure you are using freezer safe bags or containers to store them in. I’ve found leaving them in the freezer longer than two weeks can lead to freezer burn and alters the taste.
Are muffins good for breakfast?
Yes! I think these gluten free cranberry orange muffins are perfect for breakfast. They have extra eggs and less sugar to make them a little healthier than regular muffins.
If you like this muffins recipe you might also enjoy my Gluten Free Blueberry Oat Muffins.
I hate washing muffins tins and always use liners. These If You Care Unbleached Baking Cups are my favorite.Print
Gluten Free Cranberry Orange Muffins
This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for a holiday breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
6 large Eggs
1/2 cup Unsalted Butter, melted
1/4 cup Pure Maple Syrup
1 tsp. Vanilla Extract
1 tsp. Dried Lemon Peel
1/2 tsp. Orange Extract
1/2 cup Coconut Flour
1/4 cup Tapioca Flour
1/2 tsp. Sea Salt
1 cup Fresh Cranberries, chopped
Preheat oven to 350 degrees.
Line 12 muffin cups with liners or grease the pan with butter.
In the bowl of your mixer beat the eggs, butter, maple syrup, vanilla extract, lemon peel and orange extract until blended together.
Add the coconut flour, tapioca flour and sea salt to the wet mixture and blend until combined.
Add the chopped fresh cranberries and blend until they are just mixed into the dough.
Add about 1/4 cup of dough to each muffin cup. This recipe makes 12 muffins.
Bake at 350 degrees for 30 minutes or until muffins are golden and spring back to your touch.
I would not substitute dried cranberries for fresh cranberries. It will change the flavor and texture of the muffins.
If you would like to make a Paleo version of these muffins you could use 1/4 cup melted coconut oil and 1/4 cup avocado oil in place of the butter.
Keywords: gluten free, muffins, cranberry, orange, breakfast, baking, healthy, easy, moist, best, recipe, fresh, holidays
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