Gluten Free Orange Cranberry Muffins

3 orange cranberry muffins piled on top of each other on a muffin pan and fresh cranberries placed on the sides

5 from 52 votes

Gluten Free Orange Cranberry Muffins

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: muffins

Calories: 177kcal

Author: Bea C.

Equipment

Ingredients

250 grams pumpkin purée
100 grams fresh cranberries
150 grams tigernut flour (if you are not on AIP you can use almond flour instead of tigernut flour)
50 grams 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

Weights - Cups

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.

Nutrition