Cranberry Orange Oat Muffins (Gluten Free)
These cranberry orange oat muffins are wholesome and delicious. A bit tangy, with delicate notes of orange, cinnamon and cloves, all topped off with a sweet citrus glaze. Gluten-free too!
Have you been looking for a new gluten-free muffin recipe to try? Maybe you have leftover cranberries from the holidays in the freezer like I did? These cranberry orange oat muffins are easy to make and totally satisfying. You’re in for a real treat!
Go-to Gluten Free Muffin Recipe
If you’ve tried my blueberry oat muffins before, this recipe will look familiar. I did make a few modifications, but they’re still packed full of protein and fibre, while being moist and flavourful.
I use this basic gluten free muffin recipe over and over, substituting different fruit, nuts and seeds. Once you’re comfortable, you can start playing around with various combinations too.
I often enjoy one alongside my afternoon coffee or tea, but they’re perfectly acceptable for breakfast too. And, of course, they’re easy to pack as a snack.
Orange Muffin Glaze
Cranberries can definitely be on the tart side, so that’s why the orange glaze is essential for this variation. You may be inclined to omit it from the recipe altogether to cut down on calories, but I highly suggest NOT doing that.
Just a small drizzle over each muffin ensures the tangy and sweet combination is well-balanced. Of course, you can’t go wrong with cinnamon and cloves paired with cranberries and orange either.
And since these cranberry muffins look so darn pretty, I recommend adding them to your brunch menu. Easter will be here before we know it, so be sure save this recipe for later. It’s definitely an easier (and tastier) alternative to homemade hot cross buns.
If you’re looking for more ways to use up cranberries, these cranberry spice scones are delicious too!
How to Make Cranberry Orange Oatmeal Muffins
Dry Ingredients
- Almond Flour – A gluten free alternative that adds richness and mild sweetness.
- Brown Rice Flour – A whole grain gluten free alternative with a slight nuttiness.
- Oat Flour – A gluten free alternative that adds flavour, fibre and body.
- Whole Flax Seeds – For a bit of fibre and texture.
- Baking Soda – Gives the muffins a light, fluffy texture.
- Salt – To enhance the flavour of the ingredients.
- Ground Cinnamon and Cloves – Warm spices complement the cranberries and orange.
- Orange Zest – Adds a touch of citrus flavour.
Wet Ingredients
- Honey – Natural raw honey adds a touch of sweetness.
- Avocado Oil – A light and neutral oil to add moisture.
- Unsweetened Apple Sauce – Replaces fat and adds moisture.
- Eggs – Add structure and rise.
- Orange Juice – Freshly squeezed is best!
- Pure Vanilla Extract – Adds a hint of flavour.
- Cranberries – Fresh or frozen will work.
Topping and Glaze
- Rolled Oats – Because every muffin looks pretty with a topping!
- Confectioner’s Sugar – Balances out the tartness of the cranberries.
- Orange Juice – Adds a touch of citrus.
The full list of ingredient measurements, plus baking details are in the printable recipe card at the bottom of the post.
Oat Muffin Instructions
- To make these muffins, simply whisk together the dry ingredients in a large bowl.
- In another bowl, combine the wet ingredients until smooth.
- Dump the wet into the dry, and stir until just combined. Then, gently fold in the cranberries.
- Fill your prepared muffin tins ¾ full, sprinkle with rolled oats, then bake at 325°F for 20-25 minutes. Allow to completely cool on rack.
- Finally, prepare glaze and lightly drizzle over muffins.
GF Cranberry Oatmeal Muffin Tips
- Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats. As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Can I use frozen cranberries instead? Yes, but don’t thaw. Add frozen cranberries as if you were using fresh, and bake a bit longer.
- Can I use dried cranberries instead? You bet! Soak the dried cranberries in hot water for 5-10 minutes to soften. Pat dry with a paper towel, then add to the batter as instructed. Please note that dried cranberries are a bit chewier and sweeter than frozen or fresh.
- What can I use in place of cranberries? I’ve substituted raspberries and the muffins were equally as delicious!
- What can I use in place of avocado oil? I have tested melted coconut oil using the same amount with good success.
- What can I use instead of flax seeds? You can omit them altogether, or try hemp hearts.
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
- These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
- To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.
Of course, these muffins are delicious with a latte, cup of coffee or tea!
More Gluten Free Muffin Recipes
Cranberry Orange Oat Muffins (Gluten Free)
Ingredients
Dry ingredients
- 1 cup fine almond flour
- ½ cup brown rice flour
- ½ cup oat flour
- 1 tablespoon whole flax seeds
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- pinch ground cloves
- 1½ teaspoons orange zest
Wet ingredients
- ¼ cup honey, melted
- 2½ tablespoons avocado oil
- 2 tablespoons unsweetened apple sauce
- 3 eggs, slightly beaten
- 1 tablespoon orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries lightly coated in oat flour (cut large in half)
- 1 tablespoon rolled oats for sprinkling on top
For the glaze
- ½ cup confectioner's sugar
- ¾ tablespoon orange juice, freshly squeezed
Instructions
- Preheat oven to 325°F. Line muffin tin with paper cups or parchment paper.
- In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
- Pour wet ingredients into dry and stir until just combined. Fold in coated cranberries.
- Fill muffin cups ¾ full. Sprinkle each muffin with rolled oats.
- Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Frozen cranberries may take a bit longer. Transfer to cooling rack.
- Once cool, mix together confectioner's sugar and orange juice in a small bowl. Drizzle glaze over each muffin in a back and forth motion and allow to set up.
Notes
- Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats. As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Can I use frozen cranberries instead? Yes, but don’t thaw. Add frozen cranberries as if you were using fresh, and bake a bit longer.
- Can I use dried cranberries instead? You bet! Soak the dried cranberries in hot water for 5-10 minutes to soften. Pat dry with a paper towel, then add to the batter as instructed. Please note that dried cranberries are a bit chewier and sweeter than frozen or fresh.
- What can I use in place of cranberries? I’ve substituted raspberries and the muffins were equally as delicious!
- What can I use in place of avocado oil? I have tested melted coconut oil using the same amount with good success.
- What can I use instead of flax seeds? You can omit them altogether, or try hemp hearts.
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
- These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
- To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.
Be sure to pin these gluten free cranberry orange oat muffins for later!
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Have a delicious day!
This cranberry oatmeal muffin recipe was originally posted February 2020 and updated with fresh content and details February 2023.
Hi Shauna! These sound wonderful and I cannot wait to try them. I am curious about making one alteration. Could I use Grapeseed oil in place of the coconut oil? A gluten free friend suggested that I try this but I wanted your take on it.
You know, I haven’t tried it. But, there’s a small amount of oil in this recipe, so I think it would be okay. Start with 2 tablespoons (because it’s liquid at room temperature) and see how that goes. Let me know, as I’d love to add it to the recipe notes!