Soft, whole grain muffins made with seasonal cranberries and orange. Low FODMAP Cranberry Orange Muffins are low FODMAP and dairy free.
1 cup white whole wheat flour, gluten free all purpose flour blend, or low FODMAP all purpose flour blend
½ cup oat flour*
1 Tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola or avocado oil
2/3 cup real maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup almond milk (or oat milk) with 1 tsp lemon juice
Zest of 1 whole orange
1 1/2 cups fresh cranberries divided
In a medium mixing bowl whisk together the dry ingredients including the flour, oat flour, cornstarch, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, mix together the oil and maple until well combined. Mix in the eggs one at a time then mix in the vanilla.
Alternate adding the flour mixture and the almond or oat milk with lemon to the large mixing bowl with the oil and maple mixing after you add in each time.
Stir in the fresh orange zest and 1 cup of cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin (about 2-3 on top of each).
Bake at 375 degrees F for about 20-25 minutes or until a toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
*to make your own oat flour, blend 1/2 cup oats in a food processor until they resemble a flour consistency.
This recipe has not been tested for FODMAP content but all ingredients are used in low FODMAP amounts according to the Monash University app.
- Category: muffins
- Method: oven
- Cuisine: american
- Serving Size: 1 muffin
- Calories: 203.6
- Sugar: 11.4 g
- Sodium: 232.1 mg
- Fat: 10.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 25.2 g
- Fiber: 2.1 g
- Protein: 3.1 g
Keywords: cranberry orange, muffins, low fodmap muffins, low fodmap, holiday muffins