Gluten Free Muffins Recipe

    8 Servings


Wet Ingredients:
  • 1/4 cup Coconut Oil, or butter, melted
  • 3 Eggs
  • 3 tablespoons Honey
  • 2 tablespoons Orange Zest
  • 3 tablespoons Orange Juice
  • 3 tablespoons Plain Yogurt
  • 1 teaspoon Orange Extract
  • 1 cup Dried Cranberries
Dry Ingredients:
  • 1 cup Almond Flour, 96 grams when weighed - please weigh!
  • 2 tablespoons Coconut Flour
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Salt


  1. Preheat the oven to 375°F.
  2. Line a muffin pan with 8 muffin liners.
  3. In a large bowl, mix together wet ingredients until well combined.
  4. In a separate medium bowl, mix together dry ingredients until well combined.
  5. Add the dry mixture to the wet and stir just until combined.
  6. Pour the batter into the prepared muffin pan.
  7. Bake the muffins for 15 - 18 or until a toothpick inserted in the middle comes out clean.
  8. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
  9. Cover and store at room temperature for 3 days or past 3 days, store in the refrigerator.


Cooking Method:
Gluten Free
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Breakfast Recipes, Brunch Recipes, Baked Recipes, Cranberry Recipes
Recipe Yields:
8 muffins
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Erin D.
Recipe Yields: 8 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 132
Calories 262

% Daily Value*
Total Fat 16g
  Saturated Fat 6g
Sodium 44mg
Total Carbohydrate 21g
  Dietary Fiber 3g
  Sugars 17g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.