This recipe serves as a muffin or bread recipe, and it calls for a few fresh oranges, or today, it was clementines. Since I'm a huge fan of clementines, as is the rest of the clan here, as soon as they appear in markets, I buy about two bags of them a week. They disappear rather quickly - about three a day for each of us, but they can be stored in the fridge to last a while longer if you find you have too many.
I love my valencia orange cake recipe, but I don't always have the time to boil oranges for 2 hours - which is where this recipe comes in. It's not a substitute, but it has enough sweet citrus flavor to satisfy a bit of the craving.
Orange Cranberry Muffins {almond flour}
Servings: 8 muffins
Calories: 375kcal
Ingredients
- 2.5 cups blanched almond flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 large eggs
- ½ cup honey
- 3 tablespoons unsalted butter, melted or oil
- ⅕ cups cranberries, chopped fresh or frozen
- 2 clementines or other orange
- ½ cup walnuts optional
Instructions
- Preheat your oven to 325 degrees F.
- Remove the rind from one clementine, and leave the rind on the other one (do remove any stuff that is not edible on the orange - like the stub where the stem was). Process both clementines in a food processor, or blend until you have tiny bits of orange mush. Add it to a mixing bowl.
- Add the remaining wet ingredients to the mixing bowl, and then add the dry ingredients.
- Combine well and place the batter into cupcake liners or into a loaf pan if you're making bread.
- Bake the muffins for 35 minutes, or until the tops are browned and a toothpick comes out clean. A loaf of bread will take about 10 minutes longer to bake (about 45 to 50 minutes).
- Cool and enjoy! I store these in the refrigerator and reheat them at 350 degrees F for about 7 minutes.
Nutrition
Calories: 375kcal | Carbohydrates: 29g | Protein: 10g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 195mg | Potassium: 93mg | Fiber: 5g | Sugar: 21g | Vitamin A: 199IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg
Kris Vanacore says
Hi there, your site has been my go to since my 11 yr old grandson was diagnosed with Crohns . I used 2 cuties and sweet cherries for these muffins but otherwise followed the recipe. I set my oven timer for 20mins so as to turn the muffin pan and was super surprised that the muffins were already done. I haven’t had any problems with my oven in the past so I’m wondering if others have found that 35 min bake time is too long.
Erica says
Thanks, Kris. Not sure if it's too long but I'll test it the next time I make them. Best wishes to your and your grandson!
Lisa says
These are very good.! I can't eat eggs so substituted 1/3 cup applesauce for 1 egg & 1 Tbsp flax seed meal + 3 Tbsp water for the other egg. I probably could have used one or the other for both eggs but was worried how they would turn out.
I used agave nectar for the honey since I was out & coconut oil for the butter/oil. So delicious! And my husband loves them too. 🙂
Erica says
Thanks for sharing all your subs!
hippie4ever says
I've made these muffins several times the past month or so and we have all thoroughly enjoyed them. We've made them with dried cranberries, enjoy life chips, etc all delicious. I did exchange the honey for maple syrup (1/3 cup) and I do use unblanched almond flour (nuts.com), bio oranges instead of clementines, but still delicious and filling! Thank you for this lovely addition to our morning! 🙂
Linda Allebach says
Might be a silly question, but are the cranberries raw or cooked? If raw, what's the best way to chop them? I have a small food processor that might work but not sure. Thanks! (and it's a gorgeous picture of those muffins)
Erica says
Thanks! No question is too silly (and I happen to love silly questions), yes, they're raw. I found the best way is to pulse them a few times in a food processor, but if you don't have one then carefully chop them by hand with a knife.
Andra says
I substituted the zest of 2 lemons and the juice of two lemons for the orange, and 1 1/2 cups of blueberries and they were awesome! Great recipe
Lisa B says
Hi, I'm new to SCD, but have been GF for a year and a half. I made your muffins this morning to use up some of my leftover fresh cranberries. The muffins turned out super moist and have a great muffin top - nicely rounded and looking very grainy so that you know there's lots of good stuff in them. I did cut the honey by half and am still deciding if there's a need for a bit more. I also added almond and vanilla extracts. Great recipe, I look forward to making this again as a breakfast on the go for week days!
Erica says
Yes, these are dense muffins. I love loading them with lots of cranberries! thanks!
Cindy says
This recipe looks delicious. Would dried cranberries work in the recipe?
Thanks,
Cindy
Andi says
Any ideas if this would work without the egg? Or anything to sub for the egg? I just started SCD and am having a hard time finding things to eat since I can't do eggs or dairy.
Tiffany B says
Do you think I could use orange extract instead of fresh oranges? If so, what would you recommend to replace their liquid?
Jeanette says
Can you use stevia for sweetener. I need to stay away from honey or agave.
Naomi says
I used half blanched almond flour and half almond meal from TJ's (because it's cheaper) and a little less honey b/c I like things on the less sweeter side. But they came out Great! Super moist and zesty 🙂 This is the perfect breakfast muffin.
Erica says
Hey Betherann - very cool site. Glad it worked out - the muffins and all. How do you like the almond flour brand?
Betherann says
I just made these muffins yesterday, and they were great! Thanks for sharing this recipe -- it was my first attempt at baking with almond flour! I blogged about it here: http://tinyurl.com/2cdu429
Erica says
Yes, I do think oil is ok to sub for butter, but I can't remember if I have actually tried it. I have done it with cakes though.
Nicole says
All of you're muffins look amazing,they jump off the page! I cant wait to try them. I've only baked with almond flour once and it was in bread so ill have to get some for you're recipes! Do you think subbing canola oil for melted butter would work? Thanks 🙂
Erica says
Melinda, good question, but I'm not sure about Whey Low. I know that sugar to honey and agave is usually a one to one substitution, but I'm not sure about other sweeteners. Does the product label or company offer substitution measurements?
Melinda says
Hello, I cannot use honey, agave nectar, sugar, etc. I use a product called Whey Low which is a low glycemic index sugar replacer. I am wondering about the honey content in your recipes. If I am substituting Whey Low (which measures exactly like sugar), how much would I use? In other words, this recipe for example calls for 1/2 c honey. How much "other sweetener" should I use?
Erica says
Hi Phyllis - yes, the almond meal works well with muffins and breads, and the same measurements apply for both almond meal and almond flour. Regarding the clementines, I'd estimate that you get about 1/2 cup of orange juice from 2 clementines. Also, I might add the rind of the navel orange - just zest - I'm not sure how the rind of a navel orange would work out. But let us know if you try it. Hope that helps!
Phyllis says
I purchased Bobs Red Mill almond flour before I found your website advising against baking with this type of almond flour/meal. Since you said it was OK to use for banana breads, I was wondering if that almond flour/meal would be OK to use in this cranberry orange muffin recipe. I am frustrated that I spent so much money on a product that can't be used for baking and now I don't know what to do with it. Hoping to use it up making muffins. Also, do you have an estimate on the amount of liquid that would be obtained from using the 2 clementines? My family prefers navel oranges and I was wondering if that would be a good substition, however they are much larger than clementines. thanks for your help Phyllis