Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Cuisine: American
Ingredients: 1 cup gluten-free oat flour; 1 cup brown rice flour; 1/2 cup coconut sugar; 2 tsp baking powder; 2/3 cup unsweetened almond milk or light coconut milk; 1/3 cup unsweetened applesauce; 1/4 cup freshly-squeezed orange juice; Zest from 1 large orange; 1/4 cup + 2 tbsp melted coconut oil; 2/3 cup dried cranberries

3 steps

Updated at: Thu, 17 Aug 2023 13:59:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories188.2 kcal (9%)

Total Fat5.9 g (8%)

Carbs32.9 g (13%)

Sugars15.7 g (17%)

Protein2.4 g (5%)

Sodium94.8 mg (5%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupgluten-free oat flour

1 cupbrown rice flour

½ cupcoconut sugar

2 tspbaking powder

⅔ cupunsweetened almond milk

or light coconut milk

⅓ cupunsweetened applesauce

¼ cupfreshly-squeezed orange juice

⅔ cupdried cranberries

Instructions

Step 1

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder.

Step 2

In another bowl, add the almond milk, applesauce, orange juice, orange zest and coco-nut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muf-fin batter evenly into the 12 muffin cups.

Step 3

Bake for 22-24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.

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