Gluten Free Cranberry Apple Muffins
These muffins are packed with some of my favorite fall flavors, with sweet apples and tart cranberries in every bite, and they’re always a hit with family and friends! You can make them extra lofty by dividing the batter between fewer muffin cups, or scoop it into even portions for a more traditional size. And if you’re looking for a great muffin tin, these are my favorite nontoxic ones that I love using in my kitchen. And while you’re here, if you’re looking for a simple apple muffin, this recipe is my favorite. For another fall treat featuring both apples and cranberries, add this crisp to your must make list!
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
17
Serves: 10-12
Ingredients
Fruit
- 1 cup1 cup1 cup Apples, Honeycrisp, cored and chopped
- 1 cup1 cup1 cup Cranberries, Fresh, frozen okay too!
- 2 Tbsp2 Tbsp2 Tbsp Cane Sugar
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Apple Pie Spice - Primal Palate
Dry Ingredients
- 1.75 cups1.75 cups1.75 cups Gluten-Free Measure for Measure Flour - King Arthur
- 3/4 cup3/4 cup3/4 cup Cane Sugar
- 1 tsp1 tsp1 tsp Grain-Free Baking Powder - Otto's Naturals
- 1/2 tsp1/2 tsp1/2 tsp Salt
Wet Ingredients
- 222 Eggs, room temp
- 1/2 cup1/2 cup1/2 cup Avocado Oil
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Orange Juice
Topping
- 1 tsp1 tsp1 tsp Cinnamon Sugar Cookie Blend - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 425°F and line a muffin tin with paper liners if using.
- In a small bowl, toss the chopped apples and cranberries with apple pie spice and sugar until every piece is evenly coated. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt until fully combined.
- In a separate bowl, whisk the eggs with the avocado oil, vanilla and orange juice until smooth. Pour this mixture into dry ingredients and mix until thoroughly combined, making sure all the dry ingredients are mixed up from the bottom. Batter will be thick.
- Fold in the apples and cranberries, making sure they’re evenly distributed throughout. Set the batter aside and let it sit for 20 minutes.
- Use a cookie scoop or spoon to portion the batter into the muffin tin, dividing it evenly between 10-12 cups.
- Sprinkle the tops with cinnamon sugar for a crisp, sweet finish.
- Place the pan in the oven for 5 minutes, then reduce the temperature to 385°F. Bake for another 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Bake time may vary depending on your liner, muffin tin, and oven so start checking a few minutes early to see how they’re coming along.
- Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool and enjoy every bite!
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Dairy Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 686 |
| Fat: | 12 g |
| Carbohydrates: | 148 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 165 mg |
| Fiber: | 2 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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