Description
This Cranberry Orange Muffin recipe is so festive and flavorful! Made with fresh cranberries, orange zest, and a hint of rosemary, they are perfect for the holiday table! Vegan and GF adaptable.
Ingredients
Units
Scale
- 1 1/2 cups gluten-free flour blend (like Bob’s Red Mill 1 to1 blend)
- 1/4 cup gluten-free oats- or sub more flour
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 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
- 1/4 cup fresh orange juice
- 1/2 cup olive oil (or avocado)
- 1 teaspoon Apple cider vinegar
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice, more as needed.
Garnish: rosemary and orange zest
Instructions
- Preheat Oven to 400 F
- Spray a 12-cup nonstick muffin tin with olive oil spray, or use cupcake liners.
- In a large bowl, mix all dry ingredients together, including rosemary, zest and cranberries.
- In a separate bowl, mix wet ingredients together.
- Pour wet into dry and mix well.
- Fill greased muffin cups to just below the rim. Lower heat to 350F. Bake 20-25 minutes or until a toothpick comes out clean.
- 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!
Notes
Muffins will ke ep on the counter covered for 4 days.
Nutrition
- Serving Size: 1 Portion
- Calories: 381
- Sugar: 26.1 g
- Sodium: 234.4 mg
- Fat: 20 g
- Carbohydrates: 47.1 g
- Protein: 4.7 g
- Cholesterol: 104.2 mg