Gluten-Free Cranberry Orange Muffins
For a change of pace, try these honey sweetened gluten-free cranberry orange muffins! They stay soft for days, making them an ideal make-ahead breakfast.
It really felt like I was on something of a cookie diet in December, which was all fun and games until I stepped on a scale. So today I wanted to share something lighter, less sweet, and at least a little nutritious! Enter these gluten-free cranberry orange muffins.
I adapted this recipe from my whole grain cinnamon apple muffins. Instead of using whole wheat flour, like I did in the original, these cranberry orange muffins are made with oat flour for a gluten-free version. I’ve had some weirdly gummy and dense oat flour muffins in the past so I was a little shocked when using oat flour resulted in even softer and moister muffins.
If you don’t have oats to make oat flour, I recommend using white whole wheat flour for a non-gluten-free version. Either way, you end up with 100% whole grain muffins. I haven’t tried them with all-purpose flour so if that’s what you want to use, I think Jamie’s cranberry orange mini bundt cakes look amazing!
These muffins are entirely honey sweetened and have a noticeable, but not overpowering, honey taste. At first I was a little leery of the cranberry, orange and honey combination but it worked out surprisingly well! They’re pleasantly sweet, but not cupcake sweet. Instead of adding a glaze on top, I just tossed on some sliced almonds. They’re mostly for decoration so you can leave them out if you don’t have any on hand.
Fresh out of the oven, these muffins are pretty delicate but incredibly light and if you’re like me, it’ll be a struggle not to eat your way through half the batch. After they sit for 30 minutes, they’re a little firmer, meaning they’re easier to handle, but they still retain their soft and light texture for at least two more days.
Whether or not you’re trying to eat a little more healthfully in this post-holiday period, these cranberry orange muffins are a great way to start your day!
Gluten-Free Cranberry Orange Muffins
2 cups gluten-free oat flour*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
2/3 cup honey
3/4 cup canola oil or light olive oil
1 tablespoon orange zest
1 1/4 teaspoons orange extract
3/4 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh cranberries, divided
1/3-1/2 cup sliced almonds for sprinkling on top, optional
1. Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
2. In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
3. In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
4. Add the dry mixture to the wet mixture and stir just until combined. Stir in 1 cup cranberries, reserving the rest to sprinkle on the top.
5. Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top.
Add sliced almonds, if using.
6. Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
7. Let the muffins cool for 5 minutes in the pan and then carefully turn them out onto a wire rack to cool. If you used almonds, you may want to tilt the pan and use a spoon to remove them from the pan so that the almonds don’t fall off.
Once cool, store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
* To make oat flour, pulse oats in a food processor or coffee grinder until finely ground and powdery.
Recipe from TexanerinAll images and text ©
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Looking for more delicious gluten-free desserts?Gluten-Free Mint Chocolate Chip Brownies
Gluten-Free Apple Spice Cookies
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