Wheat Free Cranberry Orange Muffins

Wheat Free Cranberry Orange Muffins
Wheat Free Cranberry Orange Muffins
Real Food Curator
Delicious and nutritious cranberry orange muffin is packed with flavor. Modified from a wheat flour recipe.
Prep time
0hours 10min.
Cook time
0hours 25min.
Total time
0hours 35min.
12 muffins
Serving size
1 muffin
Calories per serving
Fat per serving

Gluten-Free, Can be Dairy-Free and Vegan

If you prefer vegan leave out egg and use coconut milk

  • 3 cups organic, gluten-free, steel cut oats such as Bob’s Red Mill
  • 2 Tablespoons chia seeds
  • 1 tsp. baking soda
  • 1 tsp. himalayan pink salt
  • 2 tsp. cinnamon
  • 1/3 cup slivered almonds (or hulled hemp seeds)
  • zest (and juice) of 1 small orange
  • 1 1/3 cups dried, frozen or fresh cranberries
  • 3/4 cup Milk of your choice (I use Goat’s)
  • 2 Tablespoons lemon juice
  • 1 egg
  • 1/3 cup coconut oil, at room temperature
  • 1/2 cup Swerve (sweetener)
  1. Preheat oven to 350 degrees F.
  2. Prepare a muffin tin with nonstick baking spray.
  3. In a small bowl, combine Milk and lemon juice, beat in egg, oil and Swerve; set aside
  4. Pulse oats in a blender on high speed until mixture forms a flour like consistency.
  5. Combine oats with chia seeds, baking soda, sea salt, cinnamon, almonds, orange zest and cranberries.
  6. Squeeze juice from orange into the milk mixture.
  7.  Add milk mixture to the dry ingredients.
  8. Mix well to combine; set aside for 5 minutes.
  9. Transfer mixture into prepared muffin tins.
  10. Bake for 20 – 25  minutes or until golden brown.
  11. Allow 10 minutes to cool before serving.



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