Fresh Cranberry Orange Muffins
Fresh Cranberry Orange Muffins are tender almond flour muffins made with cranberries, orange juice, orange zest, honey, coconut oil, eggs, and pecans.
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Servings: 10 muffins
Ingredients
- 2 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 2 large eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp coconut oil melted
- 1 cup fresh cranberries
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 175°C / 350°F.
- Line a muffin tray with paper liners.
- In a large mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest.
- Stir the wet ingredients until evenly combined.
- Add the baking soda directly over the orange juice mixture and allow it to foam slightly.
- Add the almond flour and coconut flour to the bowl.
- Mix on low speed, or stir by hand, until the batter is just combined.
- Do not overmix, as this may affect the final texture of the muffins.
- Using a spoon or spatula, gently fold in the fresh cranberries and chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each cup to the top.
- Gently press the batter down into each muffin cup to ensure the cups are firmly filled.
- If desired, place a few additional cranberries on top of each muffin for presentation.
- Bake for approximately 25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Remove the muffin tray from the oven.
- Allow the muffins to cool in the tin for at least 20 minutes before removing them.
- Transfer the muffins to a wire rack and allow them to cool completely before serving or storing.
Notes
These Fresh Cranberry Orange Muffins are naturally gluten free as written because they are made with almond flour and coconut flour instead of wheat flour.
Use certified gluten-free almond flour and coconut flour to avoid cross-contact with gluten-containing grains.
Confirm that the baking soda, vanilla extract, honey, pecans, cranberries, and coconut oil are labeled gluten free or processed in a gluten-free facility.
Do not substitute all-purpose flour directly for the almond flour and coconut flour, as the texture and liquid balance will change significantly.
Use clean mixing bowls, utensils, muffin trays, and measuring tools to prevent gluten cross-contact.
If serving guests with celiac disease or strict gluten sensitivity, use fresh liners and keep the muffins separate from gluten-containing baked goods.