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    Gluten Free Cranberry Orange Muffins

    Dec 18, 2021 · 1 Comment

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    a small plate with a gluten free cranberry orange muffin cut in half next to a wooden box of muffins, a wooden bowl of cranberries, a little plate with a pat of butter and a small bowl of orange slices

    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 are a hardy choice for breakfast. They also have the perfect tart to sweet ratio. I love to add these to lunches or for a healthy treat with coffee in the mornings.

    a small plate with a gluten free cranberry orange muffin cut in half next to a wooden box of muffins, a wooden bowl of cranberries, a little plate with a pat of butter and a small bowl of orange slices

    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.

    Gluten Free Cranberry Orange Muffin Supplies

    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.

    Gluten Free Orange Cranberry Muffin Ingredients

    • Unsweetened Applesauce
    • Vanilla Extract
    • Orange Extract
    • Eggs
    • Granulated Sugar
    • Brown Sugar
    • Coconut Oil
    • Baking Powder
    • Baking Soda
    • Sea Salt
    • Fresh Orange Peel
    • Milk
    • Almond Flour
    • Gluten Free Flour
    • Gluten Free Rolled Oats
    • Fresh Cranberries

    If you like this recipe you might also enjoy:

    Gluten Free Blueberry Oat Muffins
    Gluten Free Banana Muffins
    9 Amazing Gluten Free Muffin Recipes
    Gluten Free Apple Carrot Muffins
    Gluten Free Blackberry Oat Muffins

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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    Gluten Free Cranberry Orange Muffins


    • Author: Elaine VanVleck
    • Total Time: 50 minutes
    • Yield: 12 muffins 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for breakfast.


    Ingredients

    Scale

    1 cup Unsweetened Applesauce
    1 tsp. Vanilla Extract
    ½ tsp. Orange Extract
    2 large Eggs
    ¼ cup Granulated Sugar
    ¼ cup Brown Sugar
    3 Tbsp. Coconut Oil, melted
    2 tsp. Baking Powder
    1 tsp. Baking Soda
    1 tsp. Sea Salt
    1 Tbsp. Fresh Orange Peel, finely grated
    ¾ cup Milk
    1 ¼ cup Almond Flour
    1 ¼ cup Gluten Free Flour
    1 ¼ cup Gluten Free Rolled Oats
    1 cup Fresh Cranberries, coarsely chopped


    Instructions

    Preheat oven to 350 degrees. Line a 12 muffin tin with liners or grease the pan with butter or coconut oil.

    In the bowl of your stand mixer beat the applesauce, vanilla, orange extract, eggs, granulated sugar, brown sugar and melted coconut oil until blended together.

    Add the baking powder, baking soda, salt, orange peel, milk, almond flour, gluten free flour and gluten free rolled oats to the wet mixture and blend until combined. Add the chopped fresh cranberries and blend until they are just mixed into the batter.

    Spoon the batter into each muffin cup evenly. This recipe makes 12 muffins.

    Bake at 350 degrees for 35 minutes or until muffins are golden and spring back to your touch.

    Let the muffins cool completely and then store them in an air tight container for up to a week.

    Notes

    I would not substitute dried cranberries for fresh cranberries. It will change the flavor and texture of the muffins.

    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Category: Muffins
    • Method: Baking
    • Cuisine: Gluten Free

    Keywords: gluten free, breakfast, brunch, snacks, baking, muffins, fruit, holidays, Christmas, Thanksgiving

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Recipes

    • Gluten Free Easter Dessert Recipes
    • Frozen Cranberry Margarita Mocktail
    • Easy Gluten Free Christmas Recipes
    • Gluten Free Ground Beef Pasta Casserole

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