Gluten-Free Cranberry Orange Muffins
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 muffins
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Course
Breakfast
Gluten-Free Cranberry Orange Muffins
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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.
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Ingredients
- 2 cups gluten-free oat flour*
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ⅔ cup honey
- ¾ cup canola oil or light olive oil
- 1 tablespoon orange zest
- 1 ¼ teaspoons orange extract
- ¾ teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh cranberries divided
- 1/3-1/2 cup sliced almonds for sprinkling on top optional
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Instructions
- Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
- In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
- 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.
- Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top. Add sliced almonds, if using.
- Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- 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.
Notes
- * To make oat flour, pulse oats in a food processor or coffee grinder until finely ground and powdery.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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