Gluten Free Cranberry Orange Muffins (Vegan)

Orange zest sprinkled over a stack of vegan gluten-free cranberry orange muffins

Picture this: It’s Thanksgiving morning, the pies are done, the holiday guests are still asleep, and you have just enough time to whip up a batch of fresh muffins and enjoy a hot cup of tea. [insert your favorite morning beverage] before the cooking marathon begins. Sounds dreamyYes?

These vegan, gluten-free cranberry orange muffins are IT, friends! They are tender, spicyand perfect sweet with just the right balance of sharp cranberries. Made in 1 bowl, they are the ultimate indulgence for a busy holiday morning or a lazy weekend! Let’s show you how!

Potato Starch, Fresh Orange, Frozen Cranberries, Maple Syrup, Almond Flour, Dairy Free Milk, Oat Flour, Salt, Baking Soda, Baking Powder, Orange Peel, Avocado Oil, Vanilla, and Flax Flour

How do you make cranberry orange muffins?

This one 1-bowl beauties start with flaxseed meal for structure plus dairy-free milk and avocado oil for the wet ingredients. While maple syrup adds natural sweetness, vanilla adds flavor and orange zest and juice brings big citrus vibes!

Wet and dry ingredients in a glass bowl

For the dry ingredients, a combination of almond flour, oat flour, and potato starch creates a thick, airy batter which beautifully supports the juiciness of the cranberries. No soggy muffins here, please and thank you!

The remaining muffin ingredients — baking powder, baking soda, and salt — provide rise and add flavor!

Whisk the muffin batter in a glass bowl

Finally, we stir in fresh cranberries for a touch of brightness. Hello color, taste, and nutrition! Frozen cranberries also work great and are more readily available year-round.

Use a rubber spatula to fold frozen cranberries into batter

After dividing the batter, the muffins bake until done golden brown and airy. Unlike some gluten-free baked goods, they only need to cool for a short time before they can be enjoyed. Big YES to muffins on demand!

Top down shot of freshly baked vegan gluten free cranberry orange muffins in a muffin tin

We hope you love these vegan gluten-free cranberry orange muffins! They are:

Sweet
Tender
Spicy
Loaded with cranberries
& Perfect for Fall & Winter!

Enjoy it as a sweet holiday breakfast, take-away snack or healthier dessert!

Leftover cranberries? Check out these recipes next: Pear & Cranberry Champagne Cocktails, Orange Cranberry Crisp, Easy Orange Cranberry Sauce, Cranberry Pumpkin Steel Cut Oats, and Pumpkin Baked Oatmeal.

More gluten free muffin recipes

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Stack of cranberry orange muffins

Preparation time 10 minutes

Cooking time 30 minutes

Total time 40 minutes

portions 12 (Muffins)

Class Breakfast, Snack

kitchen Gluten free, vegan

Freezer friendly 1 month

Does it hold? 3-4 days

  • 1 ½ Tablespoon orange peel (1 medium orange yields ~1 ½ tablespoons of zest)
  • 2 Tablespoon flaxseed meal (ground linseed)
  • 1/3 cup orange juice
  • 2/3 cup maple syrup
  • 2 Tablespoon avocado oil (or other neutral oil)
  • 2 Tablespoon regular unsweetened dairy-free milk (we used almond)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 cup oat flour* (certified gluten free if required)
  • 3/4 cup potato starch (NO potato flour)
  • 1 teaspoon baking powder
  • 1 teaspoon sodium carbonate
  • 1/4 teaspoon sea ​​salt
  • 1 ½ cup fresh or frozen whole cranberries
  • Preheat your oven to 350 degrees F (176 C) and line a standard size muffin tray with 12 paper muffin cups (adjust if you change the standard number of servings). Put aside.

  • In a medium mixing bowl, combine the orange zest and flaxseed meal and whisk together. Then add the orange juice, maple syrup, avocado oil, dairy-free milk, and vanilla. Beat well, until there is no separation between the oil and other wet ingredients. Add the almond flour, oat flour, potato starch, baking powder, baking powder and salt. Whisk thoroughly to completely combine and break up flour clumps. Finally, fold in the cranberries, making sure they are evenly distributed throughout the batter.

  • Divide the batter evenly between the muffin tins and bake for 30-35 minutes. During cooking, the tops will be golden brown and spring back when touched. Let the muffins cool in the tin for at least 10 minutes before removing and cooling on a cooling rack for at least 15 minutes. Then they can be enjoyed warm or at room temperature!

  • Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

*If it doesn’t contain oats, we find that sorghum flour usually goes well with oat flour 1:1, although we haven’t tested it in this recipe and can’t guarantee the result.
*Nutritional information is a rough estimate.

Portion: 1 muffin Calories: 174 Carbohydrates: 23.3 g Egg white: 3.7 g Fat: 8.1 g Saturated fat: 0.7 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 1.9 g trans fat: 0 g cholesterol: 0 mg Sodium: 200 mg Potassium: 178 mg Fiber: 2.8 g Sugar: 12.4 g Vitamin A: 25 IU Vitamin C: 6.1 mg Calcium: 78 mg Iron: 0.9 mg

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