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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
Ingredients:
- 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
Directions:
- 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.
Notes:
- 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.
To store:
- 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.
To freeze:
- 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.
To use:
- 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!
Brandi
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Gluten Free Cranberry-Orange Zucchini Muffins
Ingredients
- 2 large eggs
- 1 cup orange juice
- 2 TBSP orange zest
- 1 cup dried unsweetened cranberries
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 TBSP vanilla
- 2 cups gluten free flour* See notes below
- 3 tsp xanthan gum* See notes below
- 1/2 cup sugar
- 1 cup shredded zucchini
Instructions
- 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, 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.
Notes
Notes:
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.
To store:
Place completely cooled gluten free cranberry-orange zucchini 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.
To freeze:
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.
To use:
Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!
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