Gluten Free Cranberry and Orange Muffins

We have been living off these muffins just recently consuming a couple of batches a week! I guess when you find that healthy snack that will fuel three growing teens you have a run on it, and I am just happy that they are eating something more nutritious than toast.

The best way to make this recipe is in teams of two; one measures and mixes the dry ingredients and the other the wet. There is a brief meeting of the two and bam into the oven, job done in 15 minutes. When working beside a reticent teen this counts as serious quality time!

I found the basic muffin recipe in an article by the wonderful Meghan Telpner but I play fast and loose with both the flours and the flavours. Having no brown flour I substituted quinoa flour on one occasion, and oat flour on another. I encourage you to get to the back of your cupboards and use whatever funky flour you find. This recipe would only be improved by adding chocolate chips!

Gluten Free Cranberry and Orange Muffins
Yields 12
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Dry Ingredients
  1. 3/4 cup brown rice flour
  2. 3/4 cup buckwheat flour
  3. 1/2 cup ground almonds
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 1 tsp cinnamon
  7. 1/4 tsp nutmeg
  8. 1/4 tsp allspice
  9. 1/2 tsp sea salt
Wet Ingredients
  1. 1/3 cup maple syrup
  2. 1/3 cup raw honey
  3. 1/4 cup coconut oil, softened
  4. 1 organic egg
  5. 1/3 cup applesauce
  6. 1/3 cup coconut milk or water
  7. 1 tbsp apple cider vinegar
  8. 1 tsp vanilla extract
  9. 1 cup frozen cranberries thawed.
  10. Grated rind of 1 orange.
  1. Preheat the oven to 180C/350F.
  2. Line a muffin tin with muffin cases.
  3. In a large bowl, blend all the dry ingredients together.
  4. In a separate bowl, whisk together all wet ingredients.
  5. Add the cranberries and grated orange zest and briefly mix.
  6. Divide batter into muffin cases.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  8. Allow to cool for 10-15 minutes, and then transfer to a cooling rack.
Adapted from Meghan Telpner
Adapted from Meghan Telpner
Louise Innes Holistic Nutrition
Let me know what you think in the comments below!

Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

Subcribe to Our Newsletter for Exclusive Content!

If you would like to receive nutritional advice, recipes, tips and news from my kitchen right to your in-box, enter you name and email below to stay connected through my weekly newsletter.

You have Successfully Subscribed!

Pin It on Pinterest

Share This