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Lectin-Free Orange Cranberry Muffins

November 26, 2018 (Last Updated: February 20, 2022)
Lectin-Free Orange Cranberry Muffins

It’s the season for cranberry everything. And the only time when we find fresh cranberries in shops, so we better take advantage of it. I made my own cranberry sauce (that was delicious and a holiday hit) but I had to try and mix some of my two favorite flavors: orange and cranberries. And that’s how these lectin-free orange cranberry muffins were born.

A delicious, seasonal, festive and lectin-free treat

I won’t lie, I took a shortcut here, I almost replicated my GRAIN FREE LEMON BLUEBERRY MUFFINS. Because if it works, we ain’t break it. And full disclosure, someone else before me tried the fresh cranberries in these muffins, a reader of this blog. I don’t remember exactly who that was, but if it’s you leave a comment (you planted the idea in my brain, so thank you).

Oranges are also in season, and it’s easier to find organic oranges for using the zest. As you can imagine, I would rather not use the zest of conventional oranges, God knows what they are sprayed with.

This will be a great dessert or breakfast or coffee/tea cake for the holidays. As you can imagine it works really well with warm tea and coffee. I made it into muffins because it’s easier. You can also make it in a square pan, as a cake or even in a small loaf pan. Or if you want a more festive look, a small bundt pan (but you have to know how to handle that well). I think I’d like to try that by the end of the holiday. In case you are wondering what products I used, here is a list:



Lakanto Monk Fruit, Golden

COCONUT MILK, 365, full fat, organic, canned


As usual, I can’t wait to hear if you make and love them. Take advantage of the fresh cranberry and orange season. If you decide to make this at a later stage and don’t find fresh cranberries you can use dry unsweetened cranberries; this is the brand I always have in the freezer. It may seem slightly pricey, but the bag is huge, because the cranberries are not loaded with any additives and sugars, so they are very light.

Unsweetened Dry Cranberries, Low Moisture Dried, 1 lbs

The Lectin-Free Orange Cranberry Muffins look yummy

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Lectin-Free Orange Cranberry Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.67 out of 5)
By Claudia Curici Serves: 12
Prep Time: 20 minutes Cooking Time: 30 minutes

A delicious, seasonal, festive and lectin-free treat.


  • 1 cup organic fresh cranberries
  • 1 1/2 (packed) cup blanched almond flour
  • 1/4 (packed) cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 pasture-raised eggs
  • 3 tbsp Monkfruit sweetener (or you can use Swerve)
  • 1/4 cup avocado oil
  • 1/4 cup full-fat coconut milk (in a can)
  • 4 tbsp orange juice
  • 1 tbsp lemon juice
  • zest of 3 organic oranges
  • zest of 1 organic lemon
  • 1 tsp vanilla extract
  • 1-2 tbsp poppy seeds (optional)



Preheat the oven to 350F and line a muffin pan with 12 muffin paper cups. Wash and dry the cranberries.


In a big bowl mix almond flour, coconut flour, baking soda and salt. In another bowl whisk the eggs, avocado oil, coconut milk, vanilla, orange and lemon zest, orange and lemon juice and monk fruit. Add the wet ingredients into the dry ingredients and mix until all incorporated. Add the cranberries to the dough and mix gently with a spatula.


With a big spoon, start adding the dough to the muffin cups. It can make 12 smaller muffins, but I like to make them bigger so I only fill 11 of the 12 cups. Sprinkle some poppy seeds on top.


Bake for 25-30 mins (but keep an eye on them as ovens are always so different). Do the toothpick test if in doubt.


The way you measure the flour for these is essential. The cups should packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don't add enough your cake will end up being way too moist.

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  • Reply
    February 4, 2019 at 12:55 pm

    Made these this morning and the whole family loved them! We are going to try using lemon and blueberries another day. Thank you!

    • Reply
      February 5, 2019 at 4:35 pm

      Thank you Lisa! There is a different recipe on the website with lemon and blueberries, I’m sure you would love it. xx

    • Reply
      March 4, 2019 at 10:13 am

      Claudia I used fresh frozen cranberries in my muffins, I left them out of the fridge for 2 days in a cookie jar,
      so disappointed that they got moldy, any suggestions? I am thinking the cranberries might have been to wet.

      • Reply
        March 4, 2019 at 10:19 am

        Hi Ernie, I’m sorry to hear that, it is possible that the cranberries were to wet, but also, I never keep muffins on the counter for more than a day (the day I cook them). Muffins and cakes, especially if they are made with eggs and fruits, should be stored in the fridge, in a covered glass container. I’m going to add a comment to this recipe about storage.

  • Reply
    January 3, 2019 at 3:09 pm

    I just made these muffins, they were Delicious, everyone in the house loved them, the only thing I changed was replacing the monk fruit with swerve. thank you for all your hard work, the pictures of all your recipes are stunning.

    • Reply
      January 3, 2019 at 4:22 pm

      Thank you so much Grace, for your feedback; good to know all the family loved them xx

      • Reply
        Grace (Ernie)
        March 2, 2019 at 9:28 am

        Made these today again using the monk fruit, again yummy.
        My favorite.

        Thank you again 🙂

        • Reply
          March 2, 2019 at 1:23 pm

          Thank you Ernie, so glad you loved them xx

  • Reply
    December 9, 2018 at 10:55 am

    Just make these and they were delicious. They will become a fall and winter treat. I used 3 TBSP of the monk fruit. Not at all sweet. Actually I loved the tartness of biting into the soft cranberries.

    • Reply
      December 11, 2018 at 9:33 am

      Thank you so much Brenda, so happy you loved it xx

  • Reply
    December 1, 2018 at 5:43 pm

    Can you use frozen organic cranberries if you defrost them?

    • Reply
      December 1, 2018 at 5:52 pm

      Hi Jenna. Yes you can, just make sure they are not too moist. Pat dry them and if still moist coat them with a little coconut flour. Let me know how it goes xx

  • Reply
    Leah Bruhn
    November 28, 2018 at 5:40 pm

    Hi, for the cranberry orange muffins do you just use the fresh cranberries as they are (not cooked, hard)? Thanks!

    • Reply
      November 28, 2018 at 5:46 pm

      Yes, fresh. They’ll cook with the muffins (I had this dilemma too, until someone told me they did it) xx

    • Reply
      December 3, 2018 at 8:48 pm

      The monk fruit sweetener (first time I’ve used it) is sickening sweet with a very strong after taste. Ughhh…throwing the whole batch of muffins in the trash!

      • Reply
        December 4, 2018 at 9:09 am

        Hi Mel, what brand did you use? And did you add only 3 tbsp? I never make my baking stuff sweet, and 3 tbsp of granulated Lakanto sweetener don’t do much to this recipe. It is in fact more sour and salty than sweet. So I really wonder what happened there. Maybe you used the syrup instead of the granulated one? 3 tbsp of Lakanto syrup is something I would describe as “sickening sweet”. Let me know.

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