Gluten Free Orange Cranberry Muffins

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Simple and satisfying gluten free orange cranberry muffins that are the perfect winter breakfast and brunch treat.

Course Breakfast

Cuisine American

Keyword gluten free cranberry muffin, gluten free dairy free orange cranberry muffins, gluten free orange cranberry muffins, Gluten Free orange muffins

Servings

Calories 228kcal

Ingredients

1 1/2 cups gluten free all purpose flour I use Better Batter
dash salt
2 tsp baking powder
3 eggs
3/4 cup dairy free vanilla yogurt I use So Delicious coconut
1 cup sugar
1/2 cup coconut oil melted
3 tbsp orange zest
1 tbsp orange juice
2 tsp orange extract
1 cup fresh cranberries or 1/2 cup dried cranberries

Instructions

In a medium bowl whisk the flour, salt, and baking soda. Set aside
In your stand mixer add the eggs, yogurt and vanilla. Mix on medium speed for 1 minute.
With the mixer on low add the melted coconut oil and mix for 1 minute. Add the orange zest, juice and extract. Blend for 1 minute.
Turn the mixer off and pour in the dry ingredients. Blend on low for 30 seconds, increase the speed to medium low and then blend for 1 minute. Scrape down the sides halfway.
Fold in your cranberries and then pour the batter into your muffin tins.
Bake the muffins for 20-23 minutes or until a toothpick comes out of the center of the muffin clean. Enjoy!

Notes

You don't need muffin liners for this recipe, but you could use them if you would like. If you are not using muffin liner spray the muffin cavities with non-stick spray.

Keep these on the countertop for up to 2 days. I would recommend refrigerating after that and only eating up to 3-4 days after making.

You can freeze them for up to 3 months.

Make sure to snap a photo of your culinary creation and tag us on Instagram @livingfreelyglutenfree #livingfreelyglutenfree

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