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gluten-free cranberry chocolate chips muffins

Cranberry-Orange Gluten-Free Muffins

Jennifer Marcks / Gluten-Free MARCKS The Spot
Course Breakfast, Dessert, Snack


  • 2 eggs
  • 1 cup applesauce
  • 1 t. pure vanilla extract
  • ¼ cup coconut sugar (or 3T of pure maple syrup)
  • ½ cup brown rice flour
  • ½ cup millet flour
  • 1 T ground flax seed
  • 1 t. baking soda
  • ½ t. guar gum
  • ½ t. cinnamon
  • pinch of sea salt
  • zest of an orange
  • ¾ cup 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 over mix.
  • 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.


This recipe makes a fabulous breakfast or mid-afternoon snack.
Keyword dairyfree, gluten-free, muffins