Gluten Free Cranberry Orange Muffins

5 from 1 review

This simple cranberry orange muffin recipe is perfect for breakfast or an afternoon treat. You’ll love them!


  • 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


  1. Preheat oven to 350º, and grease or line one dozen muffin cups with paper liners
  2. Combine flours, xanthan gum, baking soda, and salt together in a bowl and set aside
  3. Whisk eggs, and then whisk in oil, sugar, orange juice, buttermilk, and almond extract
  4. Add dry ingredients, and stir together until just combined
  5. Stir in cranberries
  6. Divide batter between a dozen prepared muffin tin
  7. Bake in center of oven for 16-18 minutes, until a toothpick inserted into the center comes out clean
  8. Remove from oven, and let cool
  9. Optional: sprinkle with powdered sugar before serving
  10. Enjoy!