Gluten Free Holiday Cranberry Muffins

Aurelia Brogan
Nov 30, 2020
2 min read

Looking for a quick muffin recipe that is perfect for this time of year? If you have some fresh cranberries leftover from Thanksgiving, you can use them to make these lightly sweet and tart muffins. They are gluten free, but not heavy like many gluten free baked goods can be. You can also add other flavors like some candied ginger or some almond flavoring to make these really pop. As baked below, they have a very simple not-too sweet flavor.

Print Recipe

Cranberry gluten free muffins

Got cranberries? Use them up in these simple and fast, lightly sweet and tart muffins.

Prep Time10 mins

Cook Time20 mins

Course: Breakfast, Snack

Keyword: Cranberry, cranberry muffins, Gluten Free, gluten free muffins, muffins

Servings: 6 large muffins

Ingredients

1 1/2 cup fresh cranberries
2 tbsp melted coconut oil
4 tbsp canola oil
2 eggs
1/2 cup sugar
1/4 cup honey
1 cup plain whole milk yogurt
1 tsp vanilla or orange juice
zest of one orange
3/4 cup gf oat flour
1 1/4 cup gluten free flour
1 tsp baking powder
1/2 tsp baking powder
1/4 tsp salt
1-2 tbsp course sugar for the tops

Instructions

Preheat oven to 400°. Spray large muffin tins with nonstick spray.

Pulse cranberries in mini chopper until tiny pieces, or you can chop by hand.

Combine eggs, oils, sugar and honey in mixer and mix until well combined. Add yogurt and orange zest and vanilla. Mix again until well combined. Mix in your cranberries.

Combine your dry ingredients all together and add to wet mixture. Mix on low until just combined. Place batter in tins and sprinkle tops with about 1/2 tsp each with sugar.