Description
These gluten-free orange cranberry muffins combine tart, juicy cranberries with plenty of fresh citrus zest for a bright, festive flavor. Made with almond and coconut flour and sweetened without sugar, they are also grain-free, low-carb, and naturally moist and tender. They’re perfect with coffee or tea during cranberry season, whether you serve them for breakfast, brunch, or as a lightly sweet holiday treat.
Ingredients
- 1 cup organic fresh cranberries (about 100 grams)
- 1 1/2 packed cups blanched almond flour
- 1/4 packed cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 pasture-raised eggs
- 3 tablespoons monk fruit sweetener or allulose
- 1/4 cup avocado oil
- 1/4 cup full-fat canned coconut milk
- 4 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- Zest of 3 organic oranges
- Zest of 1 organic lemon
- 1 teaspoon vanilla extract
- 1–2 tablespoons poppy seeds, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Wash the cranberries and dry them well.
- In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the eggs, sweetener, avocado oil, coconut milk, orange juice, lemon juice, orange zest, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Gently fold the cranberries into the batter with a spatula.
- Divide the batter among the muffin cups. The recipe makes 12 smaller muffins or 11 generously sized muffins. Sprinkle with poppy seeds, if using.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Begin checking early, as ovens can vary.
- Allow the muffins to cool slightly in the pan before transferring them to a cooling rack.
Notes
Pack both the almond flour and coconut flour firmly into the measuring cups. If the cups are filled too lightly, the muffins may be overly moist.
Use organic oranges and lemons to avoid exposure to pesticides and toxic coatings.
The batter can also be baked in a small loaf pan, square baking dish, or small Bundt pan. Adjust the baking time as needed and check for doneness with a toothpick.
Store the cooled muffins in an airtight container in the refrigerator.