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!
Gluten free cranberry orange muffins are a delightful way to incorporate festive flavors into your breakfast routine, especially during the holiday season. These homemade muffins combine the tartness of fresh cranberries with the bright citrus notes of orange. They create a deliciously moist treat that's perfect for Christmas mornings.
With this easy muffin recipe, you can enjoy the best gluten free muffins that not only taste amazing but also fit well into a gluten free Christmas breakfast. These muffins make a wonderful addition to your holiday baking lineup, bringing both flavor and nutrition to your table.
If you are looking for more muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins or my Gluten Free Apple Carrot Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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.
Supplies
Frequently Asked Questions
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.
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. They go great with a cup of coffee!
More Recipes You Might Enjoy
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 40% off your first order!
Gluten Free Cranberry Orange Muffins
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for breakfast.
Ingredients
- 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
Top Tip
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.
