Gluten Free Orange Cranberry Muffins

These Gluten-Free Orange Cranberry Muffins make an ideal snack. They are low in sugar, egg-free, oil-free, dairy-free, and rich in nutrients like Omega-3s and fiber. Perfect for kids' lunchboxes or taking to the office!

By Rose Huxford

Searching for muffins that are low in sugar, packed with Vitamin-C, fiber, Omega-3s, and protein, and bursting with fresh flavor? Your search ends here. My Gluten-Free Orange Cranberry Muffins are the perfect snack for both kids and adults. They are amazingly easy to prepare and can be stored in the freezer for up to a month. To reheat, simply microwave them for 10-15 seconds.

Gluten Free Orange Cranberry Muffins

Yields: 24 muffins

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: 12-15 minutes

Equipment: 1-2 muffins pans, muffin liners, 2 large baking bowls, whisk, spatula, zester, citrus juicer, measuring cups, measuring spoons, liquid measuring cup, ice cream scooper, tooth pick, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients

• 2 1/2 cups King Arthur Gluten Free Flour

• 1 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• zest from 1 whole orange

• 2 tsp ground cinnamon powder (I use Ceylon cinnamon)

• 1 tsp salt

• 1 1/2 cups whole cranberries, rinsed

• 1 cup King Arthur GF oats (or Regular)

• 3 tbsp flaxseed meal

• 5 tbsp water

• 1 cup almond milk or non-dairy milk

• 1 tsp pure vanilla extract

• 1/2 tsp almond extract

• 2 tsp apple cider vinegar or regular vinegar or lemon juice

• 2 tbsp plain dairy free yogurt (I like Forager) or regular Greek yogurt

• 1/4 cup coconut sugar

• 1/8 tsp monk fruit powder extract

• 2 tbsp chia seeds

• juice from a whole orange

• Demerara sugar (optional)

  
  

Directions

1. Pre-heat the oven to 375 degrees F.

2. Line your muffin pan(s) with muffin liners and set it aside.

3. To prepare homemade buttermilk, pour almond milk into your liquid measuring cup, then add apple cider vinegar. Mix and allow it to rest for approximately 10 minutes.

4. In a large bowl, add the flaxseed meal and water. Stir to combine and let it sit for about 10 minutes.

5. Next, in another large bowl combine your flour, oats, salt, cinnamon, orange zest, baking powder, baking soda and cranberries. Use a spatula to bring all the ingredients together. Make a well in the center.

6. Add your "buttermilk" to the flax eggs and stir. Then, add the yogurt, chia seeds, vanilla extract, almond extract, orange juice, coconut sugar and monk fruit powder. Whisk everything together and let the mixture sit for a couple of minutes.

7. Next, pour your wet mixture into your dry mixture. Use a spatula to fully incorporate all of the ingredients, but don't over mix.

8. Use a ice cream scooper, or a spoon, to scoop your batter into your prepared muffin pan.

9. Sprinkle demerara sugar on top of the muffins.

10. Bake for about 12-15 minutes, or until a tooth pick comes out clean.

11. Allow the muffins to cool in the pan for a couple of minutes before transferring to a cooling rack.

12. Enjoy right away or allow the muffins to cool completely before storing them in the freezer.

By Rose Huxford