Cranberry-Orange Gluten-Free Muffins

Cranberry Orange Gluten-Free Muffins


Gluten-Free Muffins


Cranberry . . . orange . . . chocolate . . . need I say more!

These three flavors blend together so beautifully to complement your holiday, breakfast, or snack time any day of the week.


Muffins are a fabulous treat.  One alone can truly satisfy, making these a great snack for you or your kids. While they are low in sugar, they are full of taste!


Try the recipe below to get in the kitchen with your children and create some baking memories together.


cranberry orange gluten-free muffins

Grab your fresh, pure ingredients to create an easy and delicious treat to share with your family.

cranberries, orange zest, eggs, gluten-free flour, pure maple syrup

and vanilla, along with applesauce and chocolate chips,

and your favorite dairy-free milk –

all to create a satisfying treat


gluten-free cranberry chocolate chips muffins


Mix everything up and scoop it into your muffin tin to bake to perfection.

Mixing organic brown rice flour with millet flour gives these muffins a great consistency and form.


One bite will transform you straight to Christmas morning.


The perfect muffin to add a little sparkle and pop of flavor to your holiday season.


Check out the recipe and make these at your house!



Cranberry-Orange Gluten-Free Muffins

Add a mouthful of flavor to your holiday season with these easy and delicious gluten-free muffins!


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  • 2 eggs
  • 1 cup applesauce
  • 1 t. pure vanilla extract
  • ¼ cup coconut sugar
  • Or 3T pure maple syrup
  • ½ cup brown rice flour
  • ½ cup millet flour
  • 1T ground flax seed
  • 1 t. baking soda
  • ½ t. guar gum
  • ½ t. cinnamon
  • pinch of sea salt
  • zest of an orange
  • ¾ cups of rice milk
  • ¼ cup chocolate chips
  • 1 cup fresh cranberries


  • Preheat the oven to 375°.
  • Mix the flours, ground flaxseed, baking soda, guar gum, sea salt, and cinnamon in a bowl. Zest the orange over this bowl, then mix to combine. Let sit for about 5 minutes.
  • Rinse the cranberries and pull out any that do not look good (smashed or rotten). Chop the cranberries in half and set to the side.
  • Combine the eggs, applesauce, vanilla, sugar or maple syrup in a large bowl and whisk together.
  • Add the wet ingredients to the dry ingredients, stir to combine. Slowly add in the milk as you mix everything together. Stir to combine but do not overmix.
  • Slowly fold in the chocolate chips and the cranberries.
  • Use paper liners, or oil a 12 muffin tin. Fill each muffin section evenly, ¾ full.
  • Bake for 25 minutes, or until a knife inserted in the middle comes out clean. (mini-muffins should bake for 15-18 minutes).
  • Allow to sit in the pan for three minutes, then cool on a wire rack.
  • Enjoy within two days or freeze any leftovers to keep fresh.



4499 cal


22 g


971 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



Ready to up your baking game this holiday season?

Join me for the Gluten-Free Baking for Beginners Workshop

and be the girl (or guy) with the BEST treats this holiday season!

Gluten-Free Baking for Beginners Workshop

This information is provided for educational and informational purposes only, to educate you about gluten-free living and as a self-help tool for your own use. It is not meant to diagnose, treat, prevent, or cure. Use this information at your own risk based on your own judgment. Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health or any medications. This information is not allowed to be reproduced, replicated, or sold.


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