Buy Now → Cranberry Orange Muffins (Gluten Free, Paleo)
These moist, sweet and tangy Cranberry Orange Muffins are gluten free and made with nourishing ingredients. Delicious for breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 11 muffins 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Grain Free
Ingredients
Scale
- 1/4 cup ghee or coconut oil, melted 56 grams
- 2 cups almond flour 224 grams
- ⅔ cup tapioca flour 80 grams
- ¼ cup coconut flour 30 grams
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 Tablespoon orange zest
- 3 eggs, room temperature
- 1/4 cup freshly squeezed orange juice
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries, plus more for topping
Instructions
- Melt ghee or coconut oil and set aside to cool.
- Preheat your oven to 350°F and line a muffin pan with muffin liners.
- In a medium bowl add almond flour, tapioca flour, coconut flour, baking soda and salt and whisk together.
- Zest orange into a separate mixing bowl and measure. Add eggs, orange juice, maple syrup, ghee, and vanilla, and whisk together.
- Add the flour mixture to the wet ingredients. Use a silicone spatula and mix until everything is just combined, about 30 seconds. Don’t over mix.
- Fold 1 1/2 cups of the cranberries into the batter.
- Evenly divide the batter between 11 baking cups*. They should be full.
- Place 3 cranberries on top of each muffin to make them look beautiful.
- Bake 25-30 minutes until a toothpick comes out clean.
Notes
These are large muffins, if you want them less rounded at the top fill only 90% and use all 12 cups