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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!

Course Breakfast, Snack
Keyword cranberry muffins, gluten free muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10

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
  • tsp. orange zest

Wet ingredients

  • ¼ cup honey, melted
  • 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

  1. Preheat oven to 325°F. Line muffin tin with paper cups or parchment paper.

  2. In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
  3. Pour wet ingredients into dry and stir until just combined. Fold in coated cranberries.

  4. Fill muffin cups ¾ full. Sprinkle each muffin with rolled oats.

  5. 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.

  6. 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.