Cranberry Orange Muffins (Gluten Free, Paleo)

These cranberry orange muffins make me happy. They are bursting with fresh cranberries and a sweet, tart, zesty flavor. The moist and tender texture is just like a traditional muffin.

There is plenty of protein from the almond flour and eggs. The fresh cranberries and orange provide some of the Vitamin C we need in the winter.

Why I Love These Muffins

• tender and moist
• zesty and full of flavor
• bursting with fresh cranberries
• just the right amount of sweet and tart
• high protein
• nutritious
• gluten free, paleo, dairy free, grain free

Ingredients and Substitutions

• Fresh Cranberries – Organic fresh cranberries are best, but if you only have frozen don’t defrost them and know the muffins will be little bit wet. In the recipe we mix the cranberries into the batter and place a few on top to make them look pretty.
• Orange Juice and Orange Zest – Fresh orange juice and lots of orange zest give these muffins a sweet, bright flavor. Use organic oranges for the zest. See notes below for tips about zesting.
• Maple Syrup – The rich flavor of maple syrup gives them a bakery style flavor.
• Pastured Eggs – Use 3 eggs to provide structure and create a smooth tender crumb. They should be at room temperature.
• Flours: Here we use almond flour, tapioca flour and coconut flour to give the muffins the perfect fluffy texture.
• Baking staples – baking soda and sea salt.
• Vanilla – Organic vanilla extract brings out the delicious sweetness of the muffins.
• Ghee or Coconut Oil – Fat gives the muffins moisture. I love the flavor and texture of ghee to makes the muffins irresistible. Coconut oil works well too!

Steps To Make Cranberry Orange Muffins

The processes is simple with only a few steps. No mixer required.

Step 1 – Mix the Dry Ingredients: In a medium bowl add almond flour, tapioca flour, coconut flour, baking soda and salt and whisk together.

Step 2 – Mix the Wet Ingredients: Zest orange into a separate mixing bowl and measure. Add eggs, orange juice, maple syrup, ghee, and vanilla, and whisk together.

Step 3 – Mix Wet and Dry Together Add the wet ingredients to the flour mixture. Use a silicone spatula and mix until everything is just combined. Don’t over mix.

Step 4 – Add Cranberries: Fold the cranberries into the batter.

Step 5 – Fill Muffin Tins and Bake : Evenly divide the batter between 11 baking cups. They should be full. These are large muffins, if you want them less rounded at the top fill only 90% and use all 12 cups. Place 3 cranberries on top of each muffin to make them look beautiful. Bake 25-30 minutes until a toothpick comes out clean.

Storage Tips

• To store: The muffins will keep at room temperature for about 3 days in a sealed bag or container. You can store them in the refrigerator for up to 7 days.
• To freeze: Put them in a freezer-safe container for up to 3 months. Let them thaw in the refrigerator when you’re ready to eat them.

More Easy Healthy Muffin Recipes

Gluten free muffins are so good. Here are a few more you may enjoy:

• Pistachio Muffins
• Amazing Paleo Pumpkin Muffins
• Paleo Zucchini Chocolate Chip Muffins