How long will gluten free muffins last in the freezer?

I don't like to leave muffins in the freezer for longer than one month. Make sure you are using freezer safe bags or containers to store them in. I've found leaving them in the freezer longer than one month can lead to freezer burn and alters the taste.

Are these cranberry orange muffins a good breakfast?

Yes! These muffins are made with gluten free oats and applesauce and only 1/2 cup of sugar for the whole batch, so they're heartier and less sweet than a bakery muffin. They're so good with a cup of coffee.

Are these muffins nut free?

No. This recipe uses almond flour, which adds moisture and a tender crumb. If you need nut free muffins, try my Gluten Free Blueberry Muffins instead.

Are oats gluten free?

Oats don't contain gluten, but they're often grown and processed alongside wheat. Always buy oats labeled certified gluten free.

Why are my muffins dense?

The most common causes are too much flour or overmixing. Scoop the flour into your measuring cup and shake it lightly to level it, and stir only until the batter comes together.

Can I make these as mini muffins?

Yes. Fill a greased mini muffin tin and start checking at about 15 to 18 minutes. They're done when the tops spring back when you press them lightly.

Gluten Free Cranberry Orange Muffins (Fresh Cranberries)

Name: Gluten Free Cranberry Orange Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Unsweetened Applesauce; 1 tsp. Vanilla Extract; 1/2 tsp. Orange Extract; 2 large Eggs; 1/4 cup Granulated Sugar; 1/4 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; 3/4 cup Milk; 1 1/4 cup Almond Flour; 1 1/4 cup Gluten Free Flour; 1 1/4 cup Gluten Free Rolled Oats; 1 cup Fresh Cranberries, coarsely chopped

Description

These gluten free cranberry orange muffins are hearty, moist, and lightly sweet, with tart bursts of fresh cranberry and bright orange flavor. They're easy to mix up, keep well all week, and freeze beautifully. Bake a batch for Christmas morning or for easy breakfasts during the busy holiday season.

Ingredients

Scale

1 cup Unsweetened Applesauce
1 tsp. Vanilla Extract
1/2 tsp. Orange Extract
2 large Eggs
1/4 cup Granulated Sugar
1/4 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
3/4 cup Milk
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Gluten Free Rolled Oats
1 cup Fresh Cranberries, coarsely chopped

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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 airtight container for up to a week.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

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

Frozen cranberries: Chop them while frozen and stir them in without thawing. They may need a few extra minutes in the oven.

Oats: Use oats labeled certified gluten free.

Muffin tin: Line a 12 cup muffin tin with liners, or grease it with butter or coconut oil.

Cooling: Let the muffins cool completely before storing so they don't get soggy.

Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American