Gluten Free Cranberry Orange Muffins
This simple cranberry orange muffin recipe is perfect for breakfast or an afternoon treat. You’ll love them!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 1 cup of quinoa flour
- 1/2 cup arrowroot powder
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup oil
- 2/3 cup sugar
- 1/3 cup orange juice
- 1/2 cup buttermilk
- 1 teaspoon almond or orange extract (I like the subtle flavor of the almond!)
- 1 cup of fresh or frozen cranberries, roughly chopped
Instructions
- Preheat oven to 350º, and grease or line one dozen muffin cups with paper liners
- Combine flours, xanthan gum, baking soda, and salt together in a bowl and set aside
- Whisk eggs, and then whisk in oil, sugar, orange juice, buttermilk, and almond extract
- Add dry ingredients, and stir together until just combined
- Stir in cranberries
- Divide batter between a dozen prepared muffin tin
- Bake in center of oven for 16-18 minutes, until a toothpick inserted into the center comes out clean
- Remove from oven, and let cool
- Optional: sprinkle with powdered sugar before serving
- Enjoy!