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Gluten-Free Cranberry Orange Muffins
Servings
12
muffins
Ingredients
2
eggs
1
cup
full-fat canned coconut milk
3
tablespoons
fresh orange juice
1
teaspoon
vanilla extract
1/3
cup
maple syrup
1
cup
almond meal
2/3
cup
brown rice flour
1
teaspoon
kosher salt
1
tablespoon
orange zest
1
tablespoon
baking powder
1
cup
dried cranberries
Instructions
Preheat the oven to 375 degrees F and line a muffin tray with muffin liners.
In a small mixing bowl, whisk together the first five (wet) ingredients.
In a separate mixing bowl, stir together the remaining (dry) ingredients.
Pour the wet mixture into the mixing bowl with the dry mixture and stir until combined.
Fill the muffin holes 2/3 of the way up.
Bake for 20 to 23 minutes, or until muffins test clean.