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cranberry orange oatmeal muffins gluten free healthy
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5 from 1 vote

Cranberry Orange Oatmeal Muffins (healthy, gluten-free)

Healthy cranberry studded orange muffins using oat flour for a naturally gluten-free and deliciously nutritious muffin. Sweetened with honey and the natural sugars from the orange, these muffins are wholesome and perfect for snacking.
Course Breakfast, Snack
Cuisine American
Keyword carbs, citrus, easy, from scratch, gluten free, high fiber, kid friendly, oat flour, oatmeal, school lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 174kcal
Author Rach


  • 1 whole orange peeled
  • 1/3 cup honey
  • 2 large eggs
  • 1/3 cup coconut oil melted cooled
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups of oat flour
  • 1 1/2 tbsp baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 cups whole fresh cranberries


  • Preheat your oven to 350 degrees Fahrenheit. Grease a 12 cup muffin tin or two 6 cup muffin tins – or line with silicone or paper liners.
  • Blend the orange with the honey, melted coconut oil, eggs, and vanilla.
  • Whisk the oat flour with baking soda, powder, salt, and oats.
  • Combine the wet and dry ingredients until just mixed. Don’t over mix and if there are a few lumps, it’s a-okay.
  • Fold in the cranberries.
  • Divide batter evenly, filling cups almost to the top. Sprinkle the tops with maple flakes or coarse sugar, if desired. Bake for 20 to 25 minutes, until a toothpick inserted into the center, comes out clean.
  • Take the muffin tin out of the oven and place on a wire cooling rack to cool for 10 minutes, before removing the muffins from the pan. Cool on the wire rack or enjoy a sneaky muffin warm, with butter.


Serving: 1g | Calories: 174kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 8g | Saturated Fat: 5.7g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 292mg | Fiber: 2.5g | Sugar: 8.9g | Calcium: 102mg | Iron: 1mg