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Wholesome gluten free cranberry-orange zucchini muffins that smell amazing while baking! Two of my favorite things about these cranberry-orange muffins are that they have zucchini in them and that they are not overtly sweet. These muffins a kid-friendly favorite. I think using unsweetened cranberries has a lot to do with that and also gauging the sugar amount to suit your tastes. While I have not tried it, yet, honey would probably be a pretty good replacement for the sugar if you desired.
Gluten Free Cranberry-Orange Zucchini Muffins
- 2 large eggs
- 1 TBSP vanilla
- 1 cup orange juice
- 2 TBSP orange zest
- 1 cup dried unsweetened cranberries
- 1 tsp salt
- 1/3 cup coconut oil
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups gluten free flour* See notes below
- 3 tsp xanthan gum* See notes below
- 1/2 cup sugar
- 1 cup shredded zucchini
- Place 1 cup dried cranberries in a small bowl and cover with 1 cup orange juice. Set off to the side.
- Shred zucchini using a grater.
- Preheat oven to 325 degrees and grease or line muffin pan.
- Mix flour, salt, baking soda, baking powder, xanthan gum, and orange zest together in a bowl.
- In a stand mixer, beat eggs, sugar, oil, and vanilla.
- Slowly add flour mixture to wet mixture.
- Pour in orange juice and cranberries and beat well.
- Stir in zucchini until well combined.
- Using a 2-inch ice cream scoop, place one scoop in each muffin well.
- Bake for 20-25 minutes or until toothpick inserted in muffin comes out clean.
- Cool on wire rack.
Makes about 12 muffins.
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
- You can substitute brown sugar, coconut sugar, or honey if you prefer.
- You can substitute butter or any other oil if you prefer.
- Place completely cooled cranberry-orange muffins in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
- Place muffins on wire rack directly into the freezer.
- Flash freeze for 30 minutes.
- Remove muffins and place into zip top freezer safe bags.
- Store in the freezer for up to 6 months.
- Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
My girls love these Gluten Free Cranberry-Orange Zucchini muffins. They eat the cranberry-orange muffins for breakfast or snacks, usually about once or twice a week. I love that they are eating zucchini and enjoying it!
Do you have a kid-friendly muffin recipe? Share your recipe in the comment section below!
Have a great day!
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Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!