Recipe

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These gluten-free cranberry orange muffins taste like fall and couldn't be any easier to make!

With a hearty texture and the delicious fall flavors of orange and cranberries, these gluten-free muffins will be your new favorite holiday treat!

cranberry orange muffins in a muffin pan

Cranberry Orange Muffins with Oat Flour

With my kids asking for baked cranberry orange oatmeal all holidays, it was a matter of time before I turned those delicious fall flavors into the most epic gluten-free cranberry orange muffins!

These muffins are a gluten-free and dairy-free alternative to my irresistible cranberry orange scones, so you can serve them when you need an allergy-friendly breakfast or, actually, whenever you want – trust me, they’re that good!

Ingredients

The dry ingredients you need for these muffins are oat flour, rolled oats, baking soda (helps the muffins rise), and salt. The wet ingredients are coconut oil (what I use instead of butter to make this recipe dairy-free), eggs, honey, and vanilla extract. For the fruity flavor, you’ll use orange zest, orange juice, and fresh cranberries.

How to Make Gluten-Free Cranberry Orange Muffins

Here’s how to make these gluten-free muffins:

Prep a muffin pan with liners and preheat the oven.
Make the batter by mixing the dry ingredients in one bowl, and the wet ingredients in another. Then, add the dry mix to the wet mix. Once the batter is smooth, fold in the cranberries.
Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool down before removing from the pan.

cranberry orange muffins in a muffin tin

More Gluten-Free Fall Breakfast Recipes

This sweet potato oatmeal and these pumpkin pie overnight oats are gluten-free and overly delicious! Other GF breakfasts my family enjoys during fall are pumpkin bread, pumpkin pancakes, and my epic homemade cinnamon rolls!

Gluten Free Cranberry Orange Muffins (EASY Recipe!)

Servings: 8 muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

These gluten-free cranberry orange muffins taste like fall and couldn't be any easier to make!

5 from 5 votes

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Ingredients

2 cups oat flour
½ cup rolled oats
1 teaspoon orange zest
1 teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil
2 large eggs
⅓ cup honey
1 teaspoon vanilla extract
½ cup fresh orange juice
1 cup fresh cranberries

Instructions

Prep:

Preheat oven to 350F (180C) and line a 12-count muffin pan with 8 paper liners.

Make the batter:

In a medium bowl, combine the oat flour, oats, orange zest, baking soda, and salt. Stir to combine.
In a separate large bowl, combine the coconut oil, eggs, honey, vanilla extract, and orange juice. Whisk to combine.
Working in batches, add the dry ingredients to the wet ingredients, stirring to combine after each addition, until a smoot. Fold in the cranberries.

Bake:

Fill each muffin liner to about ¾ full. Bake for 14 to 16 minutes or until a toothpick comes out clean when inserted in the middle.
Remove from the oven and allow muffins to cool down before removing from the pan.