Gluten Free Cranberry Orange Muffins
Gluten Free Cranberry Orange Muffins
These gluten free Cranberry Orange muffins are delicious, quick to make, and made with healthy and whole ingredients. They are sweetened with maple syrup, rather than refined sugar. The muffins are great for a party or for dessert after a healthy meal.
Ingredients
Dry Ingredients
- 2 cups organic almond flour
- ½ tsp baking soda
- pinch of sea salt
- ¼ tsp ceylon cinnamon
- 1 cup organic dried cranberries
Wet Ingredients
- 3 large eggs
- ¼ cup + 2 TB whole milk (or any vegan milk)
- ¼ cup maple syrup
- 5 TB coconut oil, melted
- 1 small orange, finely chopped (about ¼ cup)
- 1-2 tsp organic orange extract
Instructions
Preparation
- Preheat oven to 350 degrees F.
- Add unbleached parchment paper baking cup liners into the cupcake pan.
Mix Dry Ingredients
- Combine all dry ingredients (except dried cranberries) in a bowl : almond flour, baking soda, sea salt, and ceylon cinnamon.
Mix Wet Ingredients
- Add eggs to a separate bowl and whisk.
- Add remaining wet ingredients to eggs: milk, coconut oil (melted), finely chopped orange, maple syrup, and organic orange extract.
Mix Together and Bake
- Mix wet ingredients into dry ingredients and stir well.
- Add dried cranberries to the muffin batter and mix well.
- Use ¼ cup measuring cup to pour muffin batter into cupcake pan.
- Bake for 15-20 minutes, until toothpick comes out clean.
Notes
This recipe was adapted from Dr. Axe Gluten Free Blueberry Muffins recipe.
Recommended USDA Organic Brands:
Almond Flour: TerraSoul Organic Almond Flour
Ceylon Cinnamon: Red Ape Organic Celyon Cinnamon
