Gluten-Free Cranberry Orange Muffins
 
Prep time
Cook time
Total time
 
Serves: 9-10
Ingredients
Muffins
  • 1¼ Cup Oat Flour (make your own by grinding 1½ Cup oats in a food processor)
  • 1 Cup Almond Meal
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Egg
  • ¼ Cup Coconut Sugar
  • ⅓ Cup Maple Syrup
  • ½ Cup Almond Milk + 1 Teaspoon Apple Cider Vinegar
  • 1 Tablespoon Coconut Oil, Melted
  • 1 Cup Cranberries, fresh or frozen
  • Juice of 1 Orange (about ⅓ Cup)
  • Zest of 1 Orange
Glaze
  • 3 Tablespoons Coconut Butter
  • 2 Teaspoons Honey, Agave or Maple Syrup
  • 2 Tablespoons Orange Juice
  • 1 Teaspoon Water
Instructions
  1. Preheat oven to 350F. Prepare a muffin pan with nonstick spray. Set aside.
  2. Combine the almond milk and apple cider vinegar in a small bowl to create a "buttermilk". Set aside.
  3. In a large bowl, whisk together the oat flour, almond meal, salt, baking soda and coconut sugar until well combined. Add the egg, maple syrup, orange juice and almond milk + apple cider vinegar mixture. Whisk until a smooth batter forms.
  4. Fold the orange zest and cranberries into the batter.
  5. Scoop the batter into the muffin pan until each tin is ¾ of the way full (I like using an ice cream scoop so all the muffins are the same size).
  6. Bake for 25 minutes or until an inserted toothpick comes out clean.
  7. When the muffins are finished baking, place the muffin pan on a wire rack to cool.
  8. Prepare the glaze by whisking all ingredients together in a small bowl until smooth. If the glaze is too thick, add additional water one teaspoon at a time until desired consistency is reached.
  9. When muffins have completely cooled, drizzle glaze over muffins.
  10. Store in a sealed container in the fridge for up to three days.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/gluten-free-cranberry-orange-muffins/