Gluten Free Cranberry Orange Muffins
Ingredients
The batter
-
1 ¾
cups
gluten free oat flour
-
½
cup
fine blanched almond flour
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
½
teaspoon
cinnamon
-
⅛
teaspoon
nutmeg
-
2
tablespoons
coconut sugar or brown sugar (optional)
-
½
cup
non-dairy milk
-
2
teaspoons
lemon juice or apple cider vinegar
-
2
tablespoons
melted coconut oil or refined avocado oil
-
½ – ⅔
cup
pure maple syrup or honey
-
1
cup
fresh cranberries
-
1
tablespoon
orange zest
-
1
large
egg or flax egg
-
3
tablespoons
orange juice
Optional Toppings and Mix-ins
-
orange slices
optional topping
-
chopped nuts
optional mix-in
-
1
tablespoon
ground flaxseed (optional mix-in)
-
¼
teaspoon
orange extract (optional mix-in)
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- Sift together the dry ingredients in a large bowl.
- Whisk the wet ingredients in a separate bowl and let sit for 10 minutes to thicken.
- Chop the cranberries and mix with orange zest.
- Combine the wet and dry ingredients without over-mixing.
- Fold in the cranberry mixture and let the batter thicken for 10 minutes.
- Fill the muffin pan and top with orange slices if desired.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
158
Total fat
4.4g
Total carbohydrates
23.8g
Total protein
3.3g
Sodium
252.6mg
Cholesterol
15.5mg
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