Cranberry muffin in a brown paper liner.

Cranberry Orange Muffins 

Recipe: (makes 6 large or 9 small muffins) - Print It!

Dry Ingredients:

2 Cups Gluten Free Oat flour (you can make your own by grinding oats in a food processor)
1 tsp. Baking Soda
1 tsp. Baking Powder
¼ teaspoon Sea Salt
½ Cup Poppy Seeds (or nuts of choice, if you prefer)

Wet Ingredients:

Zest of 1 Orange
2 tablespoon Ground Flax (soaked in 6 tablespoon water for 5 minutes)
6 tablespoon Maple Syrup
½ Cup Nut milk, or Orange Juice
½ Cup Unsweetened Apple Sauce
½ teaspoon Vanilla
1 Cup Fresh or Frozen Cranberries (I like to chop ½ of them)


Combine all dry ingredients in a bowl, stirring well. In a small bowl combine the ground flax with the water and let sit for about five minutes. In another bowl combine the orange zest, flax mixture, maple syrup, nut milk, apple sauce, and vanilla. Stir the wet ingredients into the dry ingredients and mix in the cranberries (if you choose to omit the poppy seeds and use nuts instead, mix them in at this stage as well). Scoop into muffin cups (greased, or paper lined) and bake  at 190 C (375 F) for 20-25 minutes for smaller muffins, 25-30 for larger muffins.

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