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!
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 like to 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.
Now, cranberries can definitely be on the tart side, so that’s why the glaze is essential. 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. Enjoy!
How to Make Cranberry Orange Oat Muffins
To make these muffins, simply whisk together the dry ingredients in a large bowl (almond flour, brown rice flour, oat flour, flax seeds, baking soda, sea salt, cinnamon, cloves and orange zest). In another bowl, combine the wet ingredients (honey, coconut oil, apple sauce, eggs, orange juice and vanilla). 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. Cool, then top with glaze. (The full list of ingredients, plus baking details are in the printable recipe card at the bottom of the post.)
Some Notes About this Cranberry Muffin Recipe:
- 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.
- 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.
Looking for another gluten-free muffin recipe to try? Check out these yummy double chocolate sweet potato muffins!
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!
Ingredients
Dry ingredients
- 1 cup fine almond flour
- ½ cup brown rice flour
- ½ cup oat flour
- 1 TB. whole flax seeds
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- ½ tsp. ground cinnamon
- pinch ground cloves
- 1½ tsp. orange zest
Wet ingredients
- ¼ cup honey, melted
- 2½ TB. coconut oil, melted
- 2 TB. unsweetened apple sauce
- 3 eggs, slightly beaten
- 1 TB. orange juice, freshly squeezed
- 1 tsp. pure vanilla extract
- 1 cup fresh or frozen cranberries lightly coated in oat flour (cut large in half)
- 1 TB. rolled oats for sprinkling on top
For the glaze
- ½ cup confectioner's sugar
- ¾ TB. orange juice, freshly squeezed
Instructions
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Preheat oven to 325°F. Line muffin tin with paper cups or parchment paper.
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In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
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Pour wet ingredients into dry and stir until just combined. Fold in coated cranberries.
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Fill muffin cups ¾ full. Sprinkle each muffin with rolled oats.
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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.
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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.
Recipe 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.
- Fresh cranberries are best, but you can use frozen or dried (see post for details).
- 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.
Did you make these muffins? I’d love for you to share a photo on social with #satoridesignforliving or the “tried this pin” feature on Pinterest! Also, let me know how it went in the comments (with your star rating).
More Gluten Free Treats to Bake
- Almond Cupcakes with Fresh Strawberry Buttercream
- Greek Almond Cookies
- Chocolate Oat Breakfast Bars
- Plum Frangipane Dessert in Ramekins
- Ginger Apple Crumble Pie with Salted Caramel
- Blueberry Oat Breakfast Muffins
Have a delicious day!
