Gluten-Free Cranberry Orange Muffins (Vegan)

Orange zest sprinkled over a stack of vegan gluten-free cranberry orange muffins

Image this: It is Thanksgiving morning, the pies are prepped, the vacation company are nonetheless sleeping, and you’ve got simply sufficient time to whip up a batch of contemporary muffins and luxuriate in a heat cup of [insert your favorite morning beverage] earlier than the cooking marathon begins. Sounds dreamyyeah?

These vegan, gluten-free cranberry orange muffins are IT, pals! They’re tenders, zestyand completely candy with simply the best steadiness of tart cranberries. Made in 1 bowl, they’re the final word deal with for a bustling vacation morning or lazy weekend! Allow us to present you the way it’s accomplished!

Potato starch, fresh orange, frozen cranberries, maple syrup, almond flour, dairy-free milk, oat flour, salt, baking soda, baking powder, orange zest, avocado oil, vanilla, and flax meal

The right way to make cranberry orange muffins

These 1-bowl beauties begin with flaxseed meal for construction plus dairy-free milk and avocado oil for the moist elements. Whereas maple syrup provides pure sweetness, vanilla provides taste and orange zest and juices convey huge citrus vibes!

Wet and dry ingredients in a glass bowl

For the dry elements, a mix of almond flour, oat flour and potato starch creates a thick, fluffy batter that holds up fantastically to the juiciness of the cranberries. No soggy muffins right here, please and thanks!

The remaining muffin necessities — baking powder, baking soda, and salt — guarantee rise and add taste!

Whisk the muffin batter in a glass bowl

Lastly, we stir in contemporary cranberries for a pop of brightness. Howdy shade, taste, and diet! Frozen cranberries additionally work nice and are extra simply accessible year-round.

Using a rubber spatula to fold frozen cranberries into batter

After dividing the batter, the muffins bake till golden brown and fluffy. Not like some gluten-free baked items, they solely want to chill for a short while earlier than having fun with. Massive YES to muffins on demand!

Top down shot of freshly baked vegan gluten-free cranberry orange muffins in a muffin tin

We hope you LOVE these vegan gluten-free cranberry orange muffins! They’re:

Bursting with cranberries
& excellent for fall & winter!

Take pleasure in them as a candy vacation breakfast, grab-and-go snack, or more healthy dessert!

Leftover cranberries? Take a look at these recipes subsequent: Pear & Cranberry Champagne Cocktails, Orange Cranberry Crisp, Simple Orange Cranberry Sauce, Cranberry Pumpkin Metal Minimize Oats, and Pumpkin Baked Oatmeal.

Extra gluten-free muffin recipes

In case you do that recipe, tell us! Depart a remark, fee it, and do not forget to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Stack of cranberry orange muffins

Prep Time 10 minutes

Cook dinner Time 30 minutes

Complete Time 40 minutes

Servings 12 (Muffins)

Course Breakfast, Snacks

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

  • 1 ½ Tbsp orange zest (1 medium orange yields ~1 ½ Tbsp zest)
  • 2 Tbsp flaxseed meal (floor flax seeds)
  • 1/3 cup orange juice
  • 2/3 cup maple syrup
  • 2 Tbsp avocado oil (or different impartial oil)
  • 2 Tbsp plain unsweetened dairy-free milk (we used almonds)
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup oat flour* (licensed gluten-free as wanted)
  • 3/4 cup potato starch (NOT potato flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea ​​salt
  • 1 ½ cup contemporary or frozen complete cranberries
  • Preheat your oven to 350 levels F (176 C) and line a standard-size muffin tray with 12 paper muffin cups (modify if altering the default variety of servings). Put aside.

  • In a medium mixing bowl mix the orange zest and flaxseed meal and whisk collectively. Subsequent add the orange juice, maple syrup, avocado oil, dairy-free milk and vanilla. Whisk nicely, till there isn’t a separation between the oil and different moist elements. Add the almond flour, oat flour, potato starch, baking powder, baking soda and salt. Whisk totally to completely mix and break up any flour clumps. Lastly, fold within the cranberries, ensuring to distribute them evenly all through the batter.

  • Divide the batter evenly between the muffin tins and bake for 30-35 minutes. When cooked, the tops shall be golden and spring again when touched. Let the muffins cool within the pan for at the very least 10 minutes earlier than eradicating and letting cool for at the very least 15 extra on a cooling rack. Then they are often loved heat or at room temperature!

  • Retailer in an hermetic container at room temperature for 1-2 days, within the fridge for as much as 3-4 days, or within the freezer for as much as 1 month.

*If oat-free, we discover sorghum flour normally subs nicely 1:1 for oat flour, although we have not examined it on this recipe and might’t assure the consequence.
*Vitamin data is a tough estimate.

Serves: 1 muffins Energy: 174 Carbohydrates: 23.3 g Proteins: 3.7 g Fat: 8.1 g Saturated Fats: 0.7 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Ldl cholesterol: 0 mg Sodium: 200 mg Potassium: 178 mg Fibers: 2.8 g Sugar: 12.4 g Vitamin A: 25 IU Vitamin C: 6.1 mg Calcium: 78 mg Iron: 0.9 mg

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