So for the time being, as I try and heal my gut, I have to forgo eggs. This means all my my lovely Cinnamon Raisin Rudi’s bread is off limits for a bit…boo hoo!
The one major plus here: I get to make divine little morsels like these muffins to fill in…a bit more time of course, but oh so yummy!
I love the combination of cranberry and orange. I pride myself in making food that tastes good to everyone…not just those of us with food sensitivities. These fit the bill!
My sister and her family visited for the weekend, and I served these for breakfast! The whole gang gobbled them up, and I am sure yours will too! So roll up your sleeves and bake away!
Cranberry Orange Muffins - Gluten Free & Vegan
- 1 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup gluten-free oat flour
- 1/2 cup millet flour
- 2 teaspoons grain free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon guar gum
- 1/2 cup palm sugar or dark brown sugar packed
- 1/4 - 1/2 cup xylitol or organic blonde sugar I use 1/4 cup
- 1 cup applesauce
- 1/3 cup melted coconut oil or light olive oil really any fat will do!
- 3 tablespoons ground flax seed or 2 tablespoons chia meal
- 2 smallish oranges zested and juiced...using a Microplane grater to zest will make you smile!)
- 2 teaspoons vanilla
- 1 cup of fresh or frozen cranberries thawed, chopped. Dried cranberries would work too, they are just usually sweetened.
Preheat oven to 350 degrees and prepare 12 muffin tins with liners or grease.
Whisk together the dry ingredients through the sugars in a mixing bowl.
Prepare your oranges. First zest, then juice: I roll the zested orange firmly on the counter o release the juices and make it easier to extract. I plan on about 1/2 cup fresh orange juice, give or take a couple of tablespoons. Drink any extra!
In a separate bowl, stir the remaining wet ingredients along with he orange juice and zest, minus the cranberries.
Combine the wet and dry ingredients and mix well.
Gently fold in the chopped cranberries.
If the mixture seems too stiff you can mix in some additional fresh squeezed orange juice (from the orange you just zested) or some non-dairy milk. The batter should be a typical muffin texture, not too stiff and almost pourable, but not quite!
Pour into a prepared muffin tin. I made 12 large muffins and 1 mini loaf.
Bake in a 350 oven for 17-20 minutes until the tops are just firm.
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