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.
Servings: 1 dozen
Ingredients
- 1 cup almond flour
- 1 1/4 cup oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/3 cup honey
- 1/4 cup orange juice*
- 1 tbsp orange zest
- 1/2 cup dried cranberries
for the glaze:
- 3/4 cup powdered sugar
- 1-2 tbsp orange juice
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
Nutrition
Calories: 2349kcal | Carbohydrates: 366g | Protein: 63g | Fat: 82g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1902mg | Potassium: 1000mg | Fiber: 26g | Sugar: 237g | Vitamin A: 896IU | Vitamin C: 48mg | Calcium: 423mg | Iron: 14mg
