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5 from 5 vote

Gluten-Free Cranberry Muffins

These festive Gluten-Free Cranberry Muffins are oh so soft and fluffy. Perfectly sweet and tart, these are so easy to make! A delicious breakfast or snack.  (Gluten-Free + Dairy Free!)
Prep Time10 minutes
Cook Time17 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: cranberries, gluten-free, muffins
Servings: 12 muffins
Calories: 109kcal
Author: Lora

Ingredients

  • 2 cups gluten-free measure-for-measure flour blend*
  • ¼ teaspoon salt
  • 1 Tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ cup coconut oil*
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract optional
  • 1 cup coconut milk* unsweetened
  • 1 orange zest (organic is best) optional
  • 1 ½ cups fresh cranberries*
  • 1 Tbsp. coarse Turbinado sugar optional

Instructions

  • Preheat the oven to 400 degrees F.
  • Line 12 muffin cups with muffin liners or grease or spray with nonstick baking spray.
  • In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  • In a separate bowl, stir together the coconut oil, sugar, eggs, vanilla, and coconut milk (I used unsweetened).
  • Add the wet ingredients to the dry. Add in the orange zest (if you're using). Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
  • Gently fold in the cranberries. Reserve a portion for the top of muffins if you want a pop of berry color).
  • Spoon batter into the muffin cups three-fourths full.
  • Sprinkle muffin tops with turbinado sugar.
  • Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Notes

  • Use all-purpose flour if you’re not making them gluten-free.
  • Ssub 4 tablespoons of melted butter or margarine for the coconut oil.
  • Sub whatever mild flavored oil you have on hand for the coconut oil. Or omit the oil and you’ll end up with denser muffins.
  • I used unsweetened coconut milk, but unsweetened almond, cashew or oat milk will work. Use a dairy milk if you’re not dairy-free.
  • You can substitute frozen cranberries, if needed. Keep them frozen (don’t thaw) when adding to the muffin batter.
  • Add in zest of one orange for a touch of orange flavor (optional). 

Nutrition

Calories: 109kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 157mg | Potassium: 43mg | Fiber: 0.05g | Sugar: 8g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg