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a stack of muffins with a glaze
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Cranberry Orange Muffins (gluten free)

These Cranberry Orange Muffins are made with almond flour and oat flour, making them a delicious gluten free breakfast option. They're lightly flavored with orange, filled with cranberries and topped with a delicious glaze for a little added sweetness. 
Prep Time15 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten free, muffins
Servings: 1 dozen
Author: Erin

Ingredients

for the glaze:

Instructions

  • Preheat oven to 350°.
  • Combine both flours, baking soda and salt in a bowl and set aside.
  • In a separate bowl, whisk eggs together. Add honey, orange juice and orange zest and mix together.
  • Fold wet ingredients into dry ingredients, then stir in the cranberries.
  • Grease muffin tin (or use muffin liners) and pour batter evenly into tin; place tin in oven.
  • Bake for 10-12 minutes and remove from oven.
  • For glaze, mix powdered sugar and orange juice together in a bowl. Remove muffins from the tin and wait until they're cooled a bit before drizzling on the glaze.
  • Enjoy!

Notes

*I used freshly squeezed juice from an orange