So for the time being, as I try and heal my gut, I have to forgo eggs. This means all my my lovely Cinnamon Raisin Rudi’s bread is off limits for a bit…boo hoo!
The one major plus here: I get to make divine little morsels like these muffins to fill in…a bit more time of course, but oh so yummy!
I love the combination of cranberry and orange (my gluten free vegan cranberry orange coffee cake is another fav!). I pride myself in making food that tastes good to everyone…not just those of us with food sensitivities. These fit the bill!
My sister and her family visited for the weekend, and I served these for breakfast! The whole gang gobbled them up, and I am sure yours will too! So roll up your sleeves and bake away!
Can I use fresh or frozen cranberries in these gluten free cranberry orange muffins?
Yes! Depending on the time of year, you may not have access to fresh cranberries! I have made these with both!
If you use frozen, the muffins will take a few extra minutes to bake because of the cool berries!
Recommended tools for making these muffins:
Zesting an orange is key for the pungent orange flavor we are going for!
If you have never used a Microplane grater, you will want to thank me once you do!
When I discovered this magical, tool…finely grating my zest was suddenly easy and painless! Trust me: WORTH IT!
Additional gluten free muffin recipes:
- My gluten free lemon poppy seed muffins are one of our favorites!
- These gluten free oatmeal muffins are also egg free! Wholesome and hearty!
- These paleo blueberry muffins are made with no almond flour!
Gluten Free Cranberry Orange Muffins Recipe:
If you make this recipe, be sure to come back a leave a comment on how it went!
Cranberry Orange Muffins - Gluten Free & Vegan
Ingredients
- 1 cup sorghum flour
- 1 cup brown rice flour or rice, millet, or gf oat flour
- 1/2 cup tapioca starch
- 2 teaspoons grain free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon guar gum
- 1/2 cup palm sugar or dark brown sugar, packed
- 1/4 cup organic sugar or more to taste
- 1 cup applesauce
- 1/3 cup avocado oil or any preferred oil
- 3 tablespoons ground flax seed OR 2 tablespoons chia meal
- 2 small oranges zested and juiced...using a Microplane grater to zest will make you smile!)
- 2 teaspoons vanilla
- 1 cup of fresh or frozen cranberries thawed, chopped. More OK!
Optional Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh orange juice or more to thin to desired consistency
- 1 tablespoon butter optional, could use regular or vegan
Instructions
- Preheat oven to 350 degrees and prepare 12 muffin tins with liners or grease. I usually have enough for a couple extras.
- Whisk together the dry ingredients through the sugars in a mixing bowl.
- Prepare your oranges. First zest, then juice: I roll the zested orange firmly on the counter o release the juices and make it easier to extract. I plan on about 1/2 cup fresh orange juice, give or take a couple of tablespoons. Drink any extra!
- In a separate bowl, stir the remaining wet ingredients along with the orange juice and zest, minus the cranberries.
- Combine the wet and dry ingredients and mix well.
- Gently fold in the chopped cranberries.
- If the mixture seems too stiff you can mix in some additional fresh squeezed orange juice (from the orange you just zested) or some non-dairy milk. The batter should be a typical muffin texture, not too stiff and almost pourable, but not quite!
- Pour into a prepared muffin tin. I made 12 large muffins and 1 mini loaf.
- Bake in a 350 oven for 17-20 minutes until the tops are just firm.
Optional Orange Glaze
- Whisk all ingredients together to create a smooth, clump free glaze. You may thin with additional orange juice if desired. Drizzle over the tops with a spoon!
Nutrition
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!
Leave a Reply