Cranberry Orange Gluten-free Muffins
Cranberry Orange Gluten-free Muffins are perfect for the holiday season. They’re gluten-free and dairy-free and have the perfect sweet and tart flavors from the fresh cranberries and freshly squeezed orange.
Get ready for a perfectly sweet and tart muffin that’s packed with fresh cranberries and freshly squeezed orange juice. Just a scrumptious muffin that everyone will love and the kids will ask for every week. We are planning on making these Cranberry Orange Gluten-free Muffins for the holidays. They’ll make a great addition to our Christmas morning brunch! And of course we’ll make another batch to bring Up North with us when we celebrate Christmas with my side of the family over New Years.
As a homeschool mom to my two oldest boys that means we are part of a homeschool co-op that meets once a week. During Monday morning’s classes we also have a break where we have to pack a snack for the kids. Of course I love this part and almost always make a homemade snack for the kids to bring! For four Mondays in a row the kids requested Cranberry Orange Gluten-free Muffins! I was happy to oblige! We gathered together in a circle and opened a container filled with freshly baked muffins. Very filling, healthy ingredients, and lots of flavor! A mom-approved choice for snack time.
For these Cranberry Orange Gluten-free Muffins it’s a traditional way of making muffins; eggs, oil, flour, sugar, but with some healthier choices of course! First you’ll add the egg, sugar (and feel free use your sugar of choice!), avocado or coconut oil, and freshly squeezed orange juice. Stir them all together and then add the rest of the wet ingredients. Next you’ll add all the dry ingredients to the mixture and stir together. Lastly fold in the fresh cranberries and scoop the batter into the muffin tin. Bake them until they’re golden brown, let them cool slightly and then the best part…serve them up!
- 1 egg
- 3/4 cup cane sugar
- 1/2 cup avocado oil or coconut oil, melted
- 1 orange, squeezed and zested
- 1/4 tsp sea salt
- 2 1/4 cups gluten free flour blend I use Bob’s Red Mill One-to-One Gluten-free Blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup coconut cream (canned coconut milk, just the cream part)
- 1/3 cup water
- 2 cups fresh cranberries
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Preheat oven to 350 degrees and spray a muffin tin.
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In a medium mixing bowl combine the egg, sugar and oil. Using a whisk stir until well blended.
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Add the orange zest and freshly squeezed juice, coconut cream and water. Stir together.
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Add the flour, sea salt, baking soda, and baking powder. Stir together.
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Fold in the fresh cranberries.
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Scoop out muffin batter and evenly fill 12 muffin cups.
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Bake in the oven for 25-30 minutes or until golden brown. Cool before serving.
Store leftovers in an airtight container.
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