Cranberry Orange Muffins Recipe
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 servings
- 1 1/2 cups gluten-free flour blend (like Bob’s Red Mill 1 to1 blend)
- ¼ cup gluten-free oats- or sub more flour
- ½ cup organic cane sugar
- 1/4 cup brown sugar
- 1 ½ teaspoon baking soda
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- 1-2 tablespoons orange zest
- 1 tablespoon chopped rosemary
- 1 1/2 cups fresh cranberries- or use frozen, do not thaw
- 1 cup plant-based milk- oat, almond, soy, cashew, etc.
- 2 teaspoons pure vanilla
- ¼ cup fresh orange juice
- ½ cup olive oil (or avocado)
- 1 teaspoon Apple cider vinegar
- 1 cup powdered sugar
- 2-3 tablespoons orange juice, more as needed.
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Preparation
Step 1
Preheat Oven to 400 F
Step 2
Spray a 12-cup nonstick muffin tin with olive oil spray, or use cupcake liners.
Step 3
In a large bowl, mix all dry ingredients together, including rosemary, zest and cranberries.
Step 4
In a separate bowl, mix wet ingredients together.
Step 5
Pour wet into dry and mix well.
Step 6
Fill greased muffin cups to just below the rim. Lower heat to 350F. Bake 20-25 minutes or until a toothpick comes out clean.
Step 7
Make the glaze: In a small bowl whisk orange juice with powdered sugar until smooth and combined. Drizzle over muffins. Garnish with rosemary and orange zest!
Step 8
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