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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- 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.
- In a separate large bowl, whisk together the eggs, honey, applesauce, orange juice, olive oil, orange zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold the cranberries into the batter.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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.
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