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Healthier Cranberry Orange Muffins | A gluten free, healthy breakfast muffin recipe that is full of fresh cranberries and orange juice and zest. Makes a wonderful snack or dessert, too!
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5 from 1 vote

Healthier Cranberry Orange Muffins

These cranberry orange muffins are a taste of the holidays. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings

Ingredients

  • ½ c. 1 stick butter, softened
  • ½ c. honey
  • ¼ c. granulated sugar
  • 2 eggs
  • Zest from 2 large oranges
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 ¼ c. white rice flour
  • ¾ c. tapioca starch
  • ½ t. xanthan gum
  • Or 2 c. GF/non-GF all purpose flour instead of the above 3 ingredients.
  • ¼ c. orange juice fresh
  • 2 T. milk or almondmilk
  • 1 ½ c. cranberries fresh or previously frozen (keep frozen and not thawed!)

Instructions

  • Preheat oven to 375 degrees.
  • In the bowl of an electric mixer beat butter, honey and sugar on medium for 2 minutes.
  • Add eggs and orange zest and mix for another 30 seconds.
  • In a separate, medium-sized bowl, combine baking soda, baking powder, salt, rice flour, tapioca starch and xanthan gum. Mix well.
  • Alternatively add the dry ingredients into the butter/honey mixture with the orange juice and milk, starting and ending with the dry ingredients.
  • Hand mix in the cranberries. Pay particular attention not to mix so hard that you burst the berries and they color the batter.
  • Fill 12 regular-sized muffin cups (with or without liners) and bake in the preheated oven for 20-22 minutes. Enjoy!

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 122mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 315IU | Vitamin C: 6.4mg | Calcium: 15mg | Iron: 0.5mg