Cranberry Orange Muffins (Gluten Free)
User Reviews
5
Cranberry Orange Muffins (Gluten Free)
Description
The batter is made by beating together coconut sugar, eggs, and melted coconut oil until smooth. Orange juice is added to introduce moisture and bright citrus flavor. Gluten free baking flour, baking powder, baking soda, and salt are added slowly on low mixing speed to avoid overmixing, which keeps the muffins tender rather than chewy.
Vanilla extract and freshly grated orange zest are folded in, along with unmelted cranberries that provide bursts of tartness throughout the muffins. The batter is spooned into paper liners or other muffin molds, filled about two-thirds to prevent overflow during rising.
Baked at 375°F for approximately 25 minutes until a toothpick comes out clean, these muffins develop a lightly golden top and moist crumb. The recipe advises careful mixing and suitable muffin lining choices to maintain proper shape and texture.
Ingredients
- ½ cup coconut sugar
- 2 egg
- ¼ cup coconut oil melted
- ¾ cup orange juice
- 1 cup baking flour gluten free 1-to-1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract pure
- orange zest from 1
- 1 cup Cranberry do not thaw, fresh or frozen
Instructions
- In a large bowl mixing bowl, beat coconut sugar, eggs and cooled melted coconut oil for about 2 minutes until well mixed. Add orange juice and continue mixing until well incorporated.
- Slowly add baking flour, baking powder, baking soda and salt while beating with the mixer on low. Add vanilla extract and mix for 15 more seconds.
- Add zest from 1 orange and fresh cranberries and stir with a silicone spatula.
- Spoon in a muffin tin lined with paper cupcake forms.
- Bake at 375 F for about 25 minutes, or until a toothpick inserted comes out clean.
- Enjoy!
Notes
- Use paper liners, greased muffin tins, or silicone molds for baking.
- Mix batter on low speed after adding flour to avoid overworking and prevent a chewy texture.
- Fill muffin cups partially to avoid overflow during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 57g | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2.1g | 4% |
| Fat | 5.4g | 8% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 1.2g | 7% |
| Cholesterol | 27mg | 9% |
| Sodium | 160mg | 7% |
| Fiber | 0.7g | 3% |
| Sugar | 10.1g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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