Cranberry White Chocolate Muffins (Gluten Free)
Cranberry white chocolate muffins are studded with dried cranberries and white chocolate with a hint of orange citrus! They are made from finely ground oat flour and almond flour making them gluten free.
Servings: 12
Calories: 295kcal
Ingredients
- 2 cups oat flour finely ground
- 1 cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 eggs room temperature
- ⅔ cup almond milk room temperature
- ⅔ cup coconut sugar
- ½ cup butter OR coconut oil melted
- 1 tsp vanilla extract
- 1 tbsp fresh orange juice
- Zest from one orange
- 1 cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Preheat your oven. Preheat your oven to 350 degrees and grease a muffin tin with cookie spray.
- Combine the dry ingredients. In a medium bowl add the oat flour, almond flour, baking soda and baking powder.
- Whisk the wet ingredients. In a large bowl, whisk together the eggs, almond milk, butter, coconut sugar, vanilla, orange juice, orange zest.
- Combine together. Pour the dry flour mixture into the wet ingredients and fold until fully combined. Now fold in the cranberries and white chocolate.
- Bake for 23-25 minutes. Bake the muffins until fully cooked through.
Nutrition
Calories: 295kcal | Carbohydrates: 36g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 213mg | Potassium: 156mg | Fiber: 3g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg