ORANGE CRANBERRY MUFFINS | Gluten-Free

Hey Guys! Please enjoy this amazing gluten-free, orange cranberry muffin recipe. These are delicious and made with wholesome ingredients I think you'll really love.
Here's what you'll need:
Preheat oven to 375 degrees, makes 10 muffins
1 bag fresh whole cranberries (1 cup chopped)
Eggs (2 whole, room temperature)
Butter (1/2 cup, softened)
Greek yogurt (nonfat, 1 cup)
Raw Sugar (2/3 cup)
Oat flour (1 cup)
Almond flour (fine, 1/2 cup)
Brown Rice flour (1/2 cup)
Baking powder (1 tsp)
Baking soda (3/4 tsp)
Kosher salt (1/2 tsp)
Vanilla (1 tsp)
Orange (1, zest and juice)
Chopped walnuts or pecans are optional, 1/2 cup
Instructions:
Chop cranberries into small pieces using a blender or food processor, set aside
In large mixing bowl, beat eggs, butter, yogurt and sugar until smooth. set aside. In another bowl mix together oat flour, rice flour, almond flour, salt, baking powder, baking soda. Add dry ingredients to wet half at a time. Mix until combined. Add zest from 1 orange. Rotate orange and avoid the white pith. Cut orange in half and juice entire orange into batter. Mix thoroughly. Add cranberries and stir in gently.
Lightly coat muffin pan with nonstick spray. Overfill muffin cups with batter, as they will not raise much. Sprinkle tops of each muffin with raw sugar.
Bake in preheated oven 25-30 minutes or until set and toothpick comes out mostly clean.
Cool slightly before removing. These muffins freeze very well.
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