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Looking down at a low FODMAP cranberry orange muffins.

Low FODMAP Cranberry Orange Muffins

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5 from 1 review

  • Author: Em Schwartz, MS, RDN
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Low Lactose


These one-bowl low-FODMAP cranberry orange muffins are a yummy, sweet-tart low-FODMAP breakfast or snack option. Make them with just 10 ingredients in less than 45 minutes. 


  • 2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag)
  • 2 teaspoons baking powder
  • 2 teaspoons orange zest
  • ¼ teaspoon table salt or fine sea salt
  • 1 cup granulated sugar
  • ½ cup salted butter, melted
  • 2 large eggs, whisked
  • ¼ cup unsweetened, plain almond milk
  • ¼ cup freshly squeezed orange juice
  • 1 to 1.5 cups fresh or frozen cranberries // see note


  1. Preheat oven to 400°F. Line the muffin tin with paper liners or grease with preferred cooking spray, butter, or oil.
  2. Whisk together gluten-free flour, baking powder, orange zest, and salt in a large bowl.
  3. Add sugar, melted butter, eggs, almond milk, and orange juice. Stir, scraping the side of the bowl at least once, until just combined.
  4. Fold in cranberries.
  5. Divide batter evenly between prepared muffin tin.
  6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean and the tops start to turn a light golden brown.
  7. Remove from oven, and let cool for 5 to 10 minutes or until cool enough to transfer to a wire rack.
  8. Serve warm or cool completely to room temperature before transferring to an airtight container. Store at room temperature for use within 3 days. I like to rewarm muffins in the microwave for 15 to 20 seconds. 


Low FODMAP Serving: One serving of this recipe (2 muffins) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

Cranberries: If you enjoy the tart flavor of cranberries and want a more berry-filled muffin, use 1.5 cups. If using frozen, add frozen berries directly to the batter.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American