Gluten-free Cranberry Orange Muffins
Gluten-free Cranberry Orange Muffins are what is right about muffins. When cranberries and oranges pair up, it's amazing, but when it's in a gluten-free muffin, it's a real winner!
Ingredients
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- ½ cup fresh squeezed orange juice See notes
- ¼ cup maple syrup
- 4 Tablespoons butter melted (See notes)
- ½ cup milk See notes
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fresh cranberries broken down in the food processor
Orange Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons orange juice
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with baking cups. If you don't have baking cups, grease each muffin cup and flour them generously.
- In a large mixing bowl, put the eggs, vanilla extract, orange zest, orange juice, maple syrup, coconut milk, coconut oil (melted and slightly cooled), and whisk until combined.
- Add the almond flour, coconut flour, baking powder, and baking soda. Stir it all together.
- Stir in the crushed cranberries and spoon the batter into the muffin liners
- Bake for 25-28 minutes.
FOR THE GLAZE
- Mix the sugar and juice together till it is smooth. Drizzle on the muffins.
Notes
You should get enough juice from the orange that you zested. If you don't, add store-bought orange juice or just a bit of water.
If you eat dairy-free, substitute the same amount of melted coconut oil.
Instead of milk, you can substitute any nut milk you prefer.
Tried this recipe?Let us know how it was!