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 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.