These Gluten Free Orange Cranberry Muffins are the perfect fall treat! These muffins take 10 minutes to make in just a few shockingly simple steps. Fresh cranberries and orange magically combine into a delicious and moist muffin.
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Cranberry season is in full swing: perfect time to make these Gluten Free Orange Cranberry Muffins!
If you're looking for more easy gluten free muffins, you can try these my Gluten free Pumpkin Muffins, my Gluten free Banana Blueberry Muffins or my Banana Carrot Muffins.
⭐ Why you'll love this recipe
- These Gluten Free Orange Cranberry Muffins are quick and super easy to make.
- This recipe is shockingly simple.
- Although these muffins are gluten-free, dairy-free, grain-free, coconut free, vegan, paleo and AIP compliant – no one will even notice.
📖 Ingredient notes
- Pumpkin purée. You can either use canned pumpkin purée or homemade pumpkin purée (I just take cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients from the recipe. If you are not familiar with it you can read my post What is butternut squash).
- Arrowroot. It is a starch. See below for substitutions.
- Cranberries. You will need fresh cranberries to make these orange cranberry muffins. Dried unsweetened cranberries could also be a good option if you don't have fresh cranberries. But I don't recommend making these muffins with frozen cranberries as they will give too much moisture to your batter.
- Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour.
AIP NOTE: If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour.
For the quantities and complete list of ingredients for these gluten free cranberry orange muffins, please see the recipe card below.
💭 Substitutions
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
🥣 Step by step instructions
- In a small blender combine the pumpkin puree, maple syrup, orange juice and vanilla extract. Blend until well combined.
- In a large bowl, combine the tigernut flour (or almond flour), arrowroot, baking soda and salt.
- Stir with a spoon.
- Then pour the wet mixture into the dry mix.
- Mix everything together until a batter forms.
- Add the cranberries and orange zest.
- Fold the cranberries and orange zest into the batter.
- Line or lightly oil a muffin pan. Pour the batter into each cup. You should get about 8 muffins, depending on your pan.
- Then bake at 360°F (180°C) for about 20 minutes.
👩🏻🍳Top tips
- Tip #1. In order to create tall muffin tops, I fill my muffin cups all the way to the top.
- Tip #2. Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how they look", they will fall down or won't rise.
💬 Recipe FAQs
Unfortunately there are no possible substitution for the tigernut flour if you are on AIP and still in the elimination phase. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
Yes! These muffins freeze extremely well. When you’re ready to enjoy them, let them thaw at room temperature or pop them in the microwave oven for 1 minute or pop them in the oven for a few minutes.
If you have a nut allergy and need a nut-free version, you can make these muffins with tigernut flour. Because tigernut is not a nut!
If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of oil of your choice or coconut milk.
🍪 Other Fall recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Gluten Free Orange Cranberry Muffins
Equipment
Ingredients
- 250 grams (1 cup) pumpkin purée
- 100 grams (1 cup ) fresh cranberries
- 150 grams tigernut flour (if you are not on AIP you can use almond flour instead of tigernut flour)
- 50 grams (¼ cup + 1 Tablespoon) arrowroot or tapioca starch (see notes below for other possible substitutions)
- 4 Tablespoons maple syrup (see notes if you want to reduce quantity)
- 3 Tablespoons orange juice
- 1 Tablespoon orange zest
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 360° F (180° C)
- In a small blender combine the pumpkin puree, maple syrup, orange juice and vanilla extract. Blend until well combined.
- In a large bowl, combine the tigernut flour (or almond flour), arrowroot, baking soda and salt. Stir with a spoon.
- Then pour the wet mixture into the dry mix. Mix everything together until a batter forms.
- Add the cranberries and orange zest and fold them into the batter.
- Line or lightly oil a muffin pan. Pour the batter into each cup. You should get about 8 muffins, depending on your pan.
- Bake for about 20 - 25 minutes. To make sure your muffins are cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!Bon appétit !
Notes
- Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
- If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.
- If you want to omit the maple syrup you can replace it with the same amount of oil or coconut milk.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Roberto
Just made a batch today. Easy and delicious!
Jiy
In your recipe you state not to use frozen cranberries because they would make the batter too wet: I don't understand how more and moisture would get into a frozen cranberry compared to a fresh cranberry.
Perhaps the secret is to thaw them? Thanks for any insight.
Chantal
So easy to make, so tasty, and moist! Thank you Bea.
Bea C.
Bonjour Chantal. Thank you so much for your wonderful comment! ❤️ I'm thrilled to hear that you love these Orange Cranberry Muffins!