Gluten Free Cranberry Orange Muffins (EASY Recipe!)
These gluten-free cranberry orange muffins taste like fall and couldn't be any easier to make!
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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.
Nutrition
Serving: 1 muffin | Calories: 327kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 194mg | Fiber: 3g | Sugar: 14g | Vitamin A: 99IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg
