Anyone who has had a gluten sensitivity has found that the majority of gluten free baked goods are either gummy or dry. Very few recipes have just the right amount of structure without being overly moist or incredibly dry. But, I am happy to say that these gluten free cranberry muffins are just right.
As I was making cranberry muffins for my family (that were not gluten and dairy free) I really started to miss the classic Christmas muffin. I decided to make some that I would be able to eat with my dietary restrictions.
Gluten and Dairy Free Muffins- The Right Way
Baking with Coconut Oil
Coconut oil is known for one of its unique properties. Unlike many other oils, coconut oil remains a solid until it reaches 72 degrees Fahrenheit. This means that it is probably going to be a solid if you store it in your pantry. Most houses are kept at a temperature below the melting point for coconut oil.
The first thing you are going to need to do while making these muffins is to make sure that all of your ingredients are at room temperature. If they are not at room temperature, the cold ingredients will cause the coconut oil in the batter to harden making the batter lumpy and stiff. If all of the ingredients are at room temperature the coconut oil in the batter will stay in its liquid form until they go into the oven. The right batter consistency is important to a good muffin texture.
Making your own Oat Flour- How it’s done and what you need to know:
Oat flour is very easy to make and only requires one ingredient- you guessed it, oats. To make oat flour, all you need to do is blend up oats in your blender or food processor until they are a fine powder. One common mistake that I see lots of people make when they make their own oat flour is not blending the oats fine enough. The finer you can blend your oats, the better texture your muffins will have. I always sift my oat flour, anything that can’t make it through the sieve needs to be blended again.
When you make these Gluten Free Cranberry Muffins, don’t forget to tag me on Instagram! I love seeing what you’re baking! Also, if you want to tag along, please consider subscribing to my newsletter or following me on Pinterest.
Gluten Free Cranberry Muffins
- ½ cup Brown Sugar
- ½ cup Coconut Oil (melted)
- 1 Egg (room temperature)
- 1 tsp Vanilla Bean Paste
- ½ cup Almond Milk (room temperature)
- 2 tsp Baking Powder
- 2 cups Oat Flour
- 1 cup Fresh Cranberries
- 2 tbsp Orange Juice (room temperature)
- Preheat your oven to 350˚ Fahrenheit (180˚ C) Line a muffin tin with 12 liners.
- In a medium sized bowl, whisk the melted coconut oil and the brown sugar together until well combined. Add the egg and whisk until a smooth batter forms.
- Add the almond milk and the vanilla bean paste to the egg mixture. Whisk until completely smooth.
- Sift the oat flour and the baking powder into the liquids and stir until just combined.
- Add the cranberries and orange juice to the batter and mix until well combined.
- Scoop the batter into the prepared pan and bake the muffins for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
- Enjoy! The muffins will keep in an airtight container at room temperature for up to 3 days.
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