Cranberry Orange Muffins Gluten Free

A light orange muffins with red cranberries poking through on a little plate with orange slices behind it.

Cranberry Orange Muffins Gluten Free

Cranberry orange muffins that are gluten-free, as oat flour is the base of these muffins! Use frozen or fresh cranberries to make these. With the addition of hemp hearts, these muffins have 7 grams of protein per muffin.

Prep Time20

Cook Time16

Total Time36

Servings: muffins

Author: Danika Vanderpyl

Equipment

Ingredients

Wet Ingredients

2 eggs
⅓ cup oil (look for a cold-pressed organic oil I use olive oil)
¾ cup white or brown sugar
1 teaspoon vanilla
1 large orange peeled (about ¾ cup - 1 cup)

Dry Ingredients

2 ⅓ cups (180 grams) oat flour (note below how to make your own)
⅓ cup hemp hearts
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 cups whole cranberries frozen or fresh

Instructions

Preheat the oven to 425 degrees Fahrenheit (215C). Place the eggs, oil, sugar, vanilla, and peeled orange into the blender container. Blend until everything is runny and well-combined, about 30 seconds to 1 minute. Set aside.
In a large mixing bowl place the oat flour, hemp hearts, baking powder, baking soda, and sea salt and whisk until well mixed. Add 1 ½ cups of the cranberries and stir them into the flour. Pour the orange blender mixture into the mixing bowl. Fold together with a spatula just until mixed, about 10-12 folds.
Place muffin liners into a muffin pan (don’t skip the liners, as the oat flour will stick to the pan). Fill each muffin cup all the way up. Place the remaining ½ cup of cranberries on the top of the muffins. Bake the muffins in the preheated oven (425 Fahrenheit or 215C) for 8 minutes and then turn the oven down to 375 Fahrenheit (190C) for 8 minutes to finish baking.

Notes

There may be a little batter left over. I usually make mini muffins for my kiddos with that. I bake them at 375 degrees Fahrenheit (190C) for 10 minutes.

Silicone or paper muffin liners will both work.

Make your own oat flour: use rolled oats, quick oats, or steel-cut oats with a high powder blender by placing a couple of cups into a blender or food processor. Blend 2-6 minutes until it becomes a fine powder. Use right away or store in an airtight container in a cool place and use within 2 months, as it will eventually go rancid because the grain is broken down.

Storage: Keep these hemp heart muffins in a container away from direct sunlight at room temperature for up to 3 days, then store them in the fridge and eat within 5 days. They can be frozen, but the oat flour makes them more delicate texture so it's better to freeze these muffins in a container rather than a bag.

Next try these oat flour blackberry muffins!

Nutrition