I just LOVE this flavour combo, especially in the fall. The tanginess you get from the oranges and the cranberries but also some sweetness from the cane sugar is perfection!
I’ve been working on a gluten-free “base” recipe for muffins and I think I have it nailed down with the flours, baking powder, egg, sugar and yogurt. I find that the yogurt helps to keep them moist, which we definitely want with a muffin. Here’s a few things I want to share about the ingredients:
Oat Flour
I make my own! It’s SUPER easy. In a high-powered blender, I just add rolled oats and blend until it resembles flour. That’s it. One cup of oats yields just over one cup of flour.
Sugar
I used cane sugar which I’m really loving for baking these days. However, you can use coconut sugar or monk fruit sweetener. If you use monk fruit sweetener, you can start with less. Give it a try and add more if needed.
Yogurt
I happened to have 0% Greek yogurt on hand, which I like to have before a workout when I don’t have time for a bigger breakfast so I used that in this recipe! You can also use 2% or even coconut yogurt to make it dairy-free.
I hope you enjoy these as much as I did! ♥
Cranberry Orange Muffins
Ingredients
- 1 1/2 cups gluten-free oat flour I made this by blending rolled oats.
- 1/2 cup coconut flour
- 2 tsps baking powder
- 1/4 tsp sea salt
- 1 egg
- 1/3 cup Greek yogurt I used 0%
- 1/2 cup cane sugar
- 1 cup orange juice
- 2 tsps orange extract
- 1 1/2 cups fresh cranberries
Instructions
- Preheat the oven to 350°F and fill a muffin pan with 12 muffin liners.
- In a large mixing bowl, combine the oat flour, coconut flour, baking powder and sea salt.
- In another bowl, add the egg, Greek yogurt, cane sugar and whisk to combine. Stir in the orange juice and orange extract.
- Pour the wet ingredients into the bowl of dry ingredients and mix well to combine to form the muffin batter. It should resemble a pancake batter. Fold in one cup of the cranberries.
- Fill each muffin liner approximately 3/4's full. Top each with the remaining cranberries, about three to four each.
- Bake for 20 to 22 minutes or until you insert a toothpick and it comes out with a few crumbs on it.
- Let them cool for 10 to 15 minutes. Enjoy!
