Gluten-Free Orange Cranberry Poppy Seed Muffins
Dairy-Free
Gluten-Free
Nut-Free
Refined Sugar-Free
I couldn’t be more excited to start my holiday baking! This recipe is so simple and has great holiday flavors! I love cranberry anything, especially cranberry sauce, and these muffins are no exception! The orange and cranberries pair together amazingly (as you would expect) and the poppy seeds give the muffins another layer of slightly nutty flavor WITHOUT the nuts!
This recipe can be made quickly if you’re able to have anyone over this holiday season and need a quick baked good to whip up! I started my holiday baking a few weeks ago, so I’m happy I can finally start sharing some of my recipes! These muffins are great for grab and go breakfasts if you’re in a rush to get out the door to head to work. The school term is wrapping up for me in the next couple of weeks, so these have been a real help for having quick and easy food at my fingertips throughout the day!
What do I need to make these Gluten-Free Cranberry Orange Poppy Seed Muffins?
- 1:1 gluten-free baking flour
- Baking soda
- Baking powder
- Poppy seeds
- Cinnamon
- Coconut oil
- Coconut sugar
- Eggs
- Vanilla
- Orange zest
- Orange juice
- Sea salt
- Coconut milk
- Fresh or frozen cranberries
Servings:
12 muffins
Prep Time:
10 minutes
Cook Time:
 15-18 minutes
Total Time:
25-28 minutes
Ingredients:
- 1 3/4 cups of 1:1 gluten-free baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon of cinnamon
- 1 1/2 tablespoons poppy seeds
- 1/2 cup coconut oil – room temperature but solid
- 1/2 cup of coconut sugar
- 2 eggs, room temperature
- 1 teaspoon of vanilla
- zest of 1 orange
- 1/4 cup of freshly squeezed orange juice
- 1/2 teaspoon sea salt
- 3/4 cup + 2 tablespoons of coconut milk – full fat or regular are both fine
- 1/5 cup fresh or frozen cranberries – don’t thaw if using frozen
Instructions:
Step 1
Preheat the oven to 425 degrees and line a muffin pan with liners. Set aside
Step 2
In a medium sized bowl, combine the flour, baking soda, baking powder, cinnamon, sea salt, and poppy seeds. Set aside
Step 3
In a large bowl, cream together the coconut oil and coconut sugar. Whisk in the eggs one at a time, followed by the vanilla, orange zest and orange juice. Whisk in the coconut milk
Step 4
Gradually, whisk your dry ingredients into your wet ingredients until just combined. Fold in your cranberries
Step 5
Fill each muffin liner with batter all the way to the top until all of the liners are filled
Step 6
Place muffin pan in the oven and allow to bake at 425 degrees for 5 minutes before lowering the temperature to 350 degrees. Continue baking for another 15-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean
Step 7
Allow muffins to cool in the pan for 5 minutes before removing to a wire cooling rack to cool to room temperature. Muffins can be stored at room temperature in an airtight container for up to 5 days. Enjoy!
Notes:
- The poppy seeds can be omitted if you don’t have any on hand or don’t want to include them
- Coconut oil (refined or otherwise), ghee or butter are all fine for this recipe
Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.
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