These gluten free cranberry orange muffins are bursting with bright citrus flavor and tart, juicy cranberries. Made with a mix of almond flour and gluten-free flour, they’re perfectly moist and tender, thanks to wholesome ingredients like honey, applesauce, and fresh orange juice. Warm spices tie everything together for a cozy treat that’s perfect for breakfast or a snack.

Gluten free cranberry orange muffins are a delicious way to kickstart your morning! The combination of cranberry and orange delivers a delicious balance of sweet, zesty and tart flavors that you’ll love. Perfect for your holiday breakfast spread or as a convenient grab-and-go snack during the fall and winter season. These muffins are easy to make and freeze beautifully, so you can enjoy a seasonal treat whenever the craving strikes!

Why you’ll love this recipe

• Seasonal flavor: The perfect blend of sweet orange and tart cranberries.
• Easy to make: Simple ingredients and quick prep for a fuss-free recipe.
• Versatile: Great for holiday breakfasts, snacks or on-the-go treats.
• Make-ahead friendly: These muffins freeze well for a quick grab anytime.

Ingredient highlights

This orange muffins recipe is made with better-for-you ingredients that you can feel good about eating. Here’s what you’ll need:

• Flour: The base of the muffins is a mix of almond flour and your favorite gluten-free flour blend. I like using Bob’s Red Mill!
• Spices: Ground cinnamon and ground cloves add warmth and a cozy, seasonal taste.
• Baking staples: Baking powder and baking soda help the muffins rise and become light and fluffy.
• Sea salt: Balances the sweetness and enhances the flavors.
• Eggs: Binds the ingredients and gives structure to the muffins.
• Honey: A natural sweetener to make these perfectly sweet.
• Applesauce: Keeps the muffins soft and moist without needing to use too much oil.
• Orange juice: Adds a bright, citrusy flavor to complement the cranberries.
• Olive oil: Provides moisture and a tender crumb.
• Orange zest: Intensifies the fresh, zesty orange flavor.
• Vanilla extract: Adds a hint of sweetness and depth.
• Cranberries: Fresh bursts of tart, juicy flavor in every bite.

Nutritional highlights

• These Gluten-Free Cranberry Orange Muffins are the perfect healthy treat for breakfast or a snack! Made with all-natural ingredients and naturally sweetened with honey and applesauce, they’re low in sugar and free from refined sweeteners.
• The combination of fresh cranberries and zesty orange juice and zest gives these muffins a bright, tangy flavor, while the almond flour and gluten-free flour blend make them perfect for those following a gluten-free diet.
• Packed with fiber, healthy fats, and antioxidants, these muffins are a sweet indulgence that’s both nourishing and delicious.

Recipe steps

Gluten free orange cranberry muffins are a breeze to whip up! With minimal prep, you’ll have a batch of delicious muffins baking in no time. You’re going to love the way they turn out!

1. Prep: Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, gluten-free flour blend, cinnamon, baking powder, baking soda, ground cloves, and sea salt until well combined.
3. Whisk wet ingredients: In a separate large bowl, whisk together the eggs, honey, applesauce, orange juice, olive oil, orange zest, and vanilla extract until smooth.
4. Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add cranberries: Gently fold the cranberries into the batter.
6. Add batter to muffin pan: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake: Place in the oven and bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Substitutions and variations

• Sweetener swap: Use maple syrup or agave nectar instead of honey for a slightly different flavor.
• Fruit variations: Substitute cranberries with blueberries, raspberries or chopped strawberries if preferred or cranberries are not in season.
• Add-ins: Fold in chopped nuts (like walnuts or pecans), chocolate chips or shredded coconut for extra texture and flavor.
• Spice it up: Add a pinch of nutmeg or ginger for extra warmth.
• Oil options: Swap olive oil with melted coconut oil, avocado oil or melted butter.

FAQs

• Can I use fresh, frozen, or dried cranberries?
  Yes, all three work, but fresh cranberries are ideal for the best flavor and texture. If using frozen, don’t thaw them first to avoid excess moisture. Dried cranberries can also be used but will result in a different texture and sweeter, less tart flavor.
• How can I prevent the muffins from becoming too dense?
  Measure your flour carefully, leveling off any extra from the measuring cup. Be careful not to overmix the batter! Mix just until the ingredients are combined. And although these muffins are gluten free and this more-so pertains to gluten flour, over-mixing can lead to dense muffins. Also, ensure your baking powder and baking soda are fresh for proper rise.
• What (refined sugar-free) sweeteners can I use?
  You can substitute honey with maple syrup or coconut sugar. These options will keep the muffins naturally sweet without refined sugar.
• Can I make these muffins dairy-free or vegan?
  Yes! They’re naturally dairy free. To make them vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). You’ll also want to use maple syrup instead of honey.

Storing and freezing

These delicious muffins stay fresh and tasty for days, making them perfect for a quick breakfast or snack! Your family will love having them ready to enjoy.

• At room temperature: Keep muffins in an airtight container for up to 2 days.
• In the refrigerator: For longer storage, transfer to the fridge for up to 4 days.
• In the freezer: Store baked muffins in a freezer-safe bag for 2-3 months. Thaw them overnight in the fridge before serving. To reheat, microwave for 25-30 seconds.

Other gluten free fall desserts:

• Gluten Free Pumpkin Waffles
• Gluten Free Morning Glory Muffins
• Pumpkin Banana Muffins
• Almond Flour Banana Muffins
• Zucchini Banana Bread

I would love to hear your feedback and see your photos of this recipe! Please leave a comment below and share your experience with me and other readers.

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Gluten Free Cranberry Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Alanna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: breakfast
• Method: baking
• Cuisine: American
• Diet: Gluten Free

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Description

These gluten free cranberry orange muffins are bursting with bright citrus flavor and tart, juicy cranberries. Made with a mix of almond flour and gluten-free flour, they’re perfectly moist and tender, thanks to wholesome ingredients like honey, applesauce, and fresh orange juice. Warm spices tie everything together for a cozy treat that’s perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 1 1/2 cup almond flour
• 1 1/2 cup gluten free flour blend (I recommend Bob’s Red Mill)
• 2 teaspoons ground cinnamon
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1/3 cup honey
• 3/4 cup applesauce
• 1/3 cup orange juice
• 3 tablespoon olive oil
• 2 tablespoons orange zest
• 2 teaspoons vanilla extract
• 1 1/2 cup cranberries

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, gluten-free flour blend, cinnamon, baking powder, baking soda, ground cloves, and sea salt until well combined.
3. In a separate large bowl, whisk together the eggs, honey, applesauce, orange juice, olive oil, orange zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold the cranberries into the batter.
6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Notes

• At room temperature: Keep muffins in an airtight container for up to 2 days.
• In the refrigerator: For longer storage, transfer to the fridge for up to 4 days.
• In the freezer: Store baked muffins in a freezer-safe bag for 2-3 months. Thaw them overnight in the fridge before serving. To reheat, microwave for 25-30 seconds.

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Nutrition

• Serving Size: 1 muffin
• Calories: 256.7
• Sugar: 21.8 g
• Sodium: 304.2 mg
• Fat: 10.3 g
• Saturated Fat: 1.2 g
• Trans Fat: 0
• Carbohydrates: 38.6 g
• Fiber: 2.9 g
• Protein: 5.5 g
• Cholesterol: 40 mg