Cranberry Orange Muffins – Gluten Free, Vegan
These Cranberry Orange muffins are delicious and have a wonderful soft texture. They are gluten free, dairy free, egg free, and so easy to make!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JustWhatWeEat!
I’m so excited to share this recipe with you today! Cranberry and orange is such a classic flavor combination and these muffins really bring out both flavors beautifully.
The tartness of the cranberries with the fresh orange juice and zest is just SO good!
This recipe was actually really easy to come up with too which is my favorite kind of recipe. All I had to do was modify the base recipe for my Apple Crumble Muffins slightly.
I added some orange zest, orange juice, and used cranberries instead of apples, that’s it!
If you aren’t a huge fan of cranberries but love orange muffins, you can just leave out the cranberries.
These muffins are also great because they are super easy to make and only take about 10 minutes to prepare.
So let’s talk about how you make them!
GLUTEN FREE CRANBERRY ORANGE MUFFINS RECIPE INGREDIENTS:
- All purpose gluten free flour: I use “Better Batter“
- Gluten free oat flour: Sorghum flour will work as well
- Baking powder
- Baking soda
- Xanthan gum: omit if your gluten free flour already contains xanthan gum
- Salt
- Cinnamon
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
- Zest of 2 oranges
- Fresh orange juice
- Maple syrup
- Avocado oil: melted refined coconut oil works as well
- Vanilla
- Cranberries: fresh or frozen cranberries can be used
Icing Ingredients:
- Powdered sugar or substitute: I use “Swerve” powdered sweetener
- Fresh squeezed orange juice
HOW TO MAKE GLUTEN FREE VEGAN CRANBERRY ORANGE MUFFINS:
- Preheat oven: to 350°F. Grease muffin cups or line with muffin liners.
- Whisk dry ingredients: In a large bowl, whisk together gluten free all-purpose flour, gluten free oat flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if your flour doesn’t contain it).
- Add wet ingredients: Add the remaining muffin ingredients except for the cranberries to the bowl and stir until combined.
- Mix in cranberries: Fold the cranberries into the batter and fill each muffin tin about 3/4 of the way full.
- Bake: 25-30 minutes.
- Cool: Allow the muffins to cool completely before eating.
That’s all there is to it! Easy and delicious gluten free and vegan cranberry orange muffins!
I hope you enjoy these muffins as much as my family does!
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
Print
Cranberry Orange Muffins – Gluten Free, Vegan
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12–14 1x
Description
These Cranberry Orange muffins are delicious and have a wonderful soft texture. They are gluten free, dairy free, egg free, and so easy to make!
Ingredients
- 1 cup (167g) all purpose gluten free flour (I use “Better Batter“)
- 1 cup (116g) gluten free oat flour (or sorghum flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- Zest of 2 oranges
- 2 tbsp fresh orange juice
- 1/2 cup maple syrup
- 1/4 cup avocado oil (refined melted coconut oil will work as well)
- 1 tsp vanilla
- 1 1/2 cups cranberries (fresh or frozen)
Icing Ingredients:
- 3/4 cup powdered sugar or substitute (I use “Swerve” powdered sweetener)
- 2–3 tbsp fresh squeezed orange juice
Instructions
- Preheat oven to 350°F. Grease muffin cups or line with muffin liners.
- In a large bowl, whisk together gluten free all-purpose flour, gluten free oat flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if your flour doesn’t contain it).
- Add the remaining muffin ingredients except for the cranberries to the bowl and stir until combined.
- Fold the cranberries into the batter and fill each muffin tin about 3/4 of the way full.
- Bake for 25-30 minutes.
- Allow the muffins to cool completely before eating.
Notes
For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.
SHOP THIS RECIPE:
