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.
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
- Granulated Sugar
- Brown Sugar
- Coconut Oil
- Baking Powder
- Baking Soda
- Sea Salt
- Fresh Orange Peel
- Almond Flour
- Gluten Free Flour
- Gluten Free Rolled Oats
- Fresh Cranberries
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This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for breakfast.
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
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.
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