Go Back
+ servings
easy healthy vegan gluten free orange cranberry muffins recipe on a wire rack
Print Recipe
5 from 4 votes

Healthy Orange Cranberry Muffins (Gluten-Free)

These fluffy and healthy orange cranberry muffins are made with gluten-free flour. Dotted with dried cranberries and infused with orange zest they're super flavorful and make for a sweet breakfast or snack! They're vegan friendly too!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 muffins
Calories: 132kcal
Author: Anjali Shah

Ingredients

  • cup gluten-free flour 1:1 blend
  • ¼ cup sugar
  • tsp baking soda
  • ¼ cup olive or vegetable oil
  • 1 tsp vanilla extract
  • zest of 1 orange
  • 1 cup dried cranberries
  • ¾ cups unsweetened almond milk
  • ¾ tbsp vinegar

Instructions

  • Preheat the oven to 350 degrees F / 170 C.
  • Mix together the almond milk and vinegar in a small bowl. Allow it to sit for 5 minutes to curdle. It will become vegan buttermilk.
  • Add the flour, sugar, baking powder, baking soda, and orange zest in a mixing bowl and whisk until well combined.
  • Add the remaining wet ingredients including the buttermilk, vanilla extract, and oil. Mix until smooth. Do not over mix. Add in the dried cranberries, and carefully fold them together.
  • Divide batter amongst 12 cupcake liners and bake for 20 minutes or until an inserted skewer comes out clean.
  • Remove from the oven. Allow to cool in the muffin tin for 5 minutes, then remove to cool completely on a wire rack.

Video

Notes

Tips for Making Orange Cranberry Muffins
  • Make a well in the center of the whisked together dry ingredients before adding the wet ingredients.
  • Use a spatula to carefully fold the dry and wet ingredients together. Mix until just combined. Don't overmix. The batter will be a bit lumpy, and that's okay!
  • For sweeter muffins use dried cranberries. For more tart muffins use fresh or frozen cranberries.
  • If using frozen cranberries do not defrost them before adding them to the muffin batter.
  • Store in the refrigerator for up to 5 days.
  • Store at room temperature in an airtight container for 1-2 days.
  • Freeze for up to 2 months. When ready to defrost thaw at room temperature for an hour, or overnight in the refrigerator. 

Nutrition

Serving: 1muffin | Calories: 132kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 5mg | Fiber: 2g | Sugar: 11g