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Cranberry Orange Muffins

Delicious, tangy, moist. Do I need to say anything else? Oh yes, and they are gluten-free!
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Prep Time:10 minutes
Cook Time:22 minutes
Servings: 12 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!

Notes

To make these dairy-free, you can try to replace the Greek yogurt with unsweetened coconut yogurt. This has not been tested but it could work.