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Orange Cranberry Muffins {using almond & coconut flour}

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Orange Cranberry Muffins - Comfy Belly

I’m a cranberry groupie. I love its tartness and how it compliments sweet and savory flavors. I can eat cranberry sauce with just about any savory dish.

Orange Cranberry Muffins - Comfy Belly

And it offers powerful health benefits. It’s packed with phytonutrients that ward against inflammatory conditions in the heart, digestive tract, gums, and urinary tract.

This recipe is based on my orange cranberry bread, with the same exact measurements, tested as a muffin. Just another muffin for you. If you’re looking for a muffin using just almond flour, here’s one from my archives.

Be well, eat well, take time out to chill, read a book, listen to some tunes, dance a little, and spend some time with loved ones and friends.

Orange Cranberry Muffins - Comfy Belly

Orange Cranberry Muffins {using almond & coconut flour}

I usually use one small Valencia orange and call it good, but I’ve included the measurements for those who want to nail it every time.

I chop most of the cranberries by lightly pulsing in a food processor, but you can use a knife as well. I leave a few cranberries whole to add on the top of each muffin, and truth be told I use more than 1 cup because I’m a berry fiend. I’ll leave that decision up to you.

I make 8 big muffins out of this recipe, but you can spread the batter around to squeak out 10 muffins. Update: I should also mention that one of the testers greased the muffin liners to prevent batter from sticking to the sides.

Ingredients

  • 3/4 cup (72 g) almond flour
  • 1/4 cup (57 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup (79 ml) maple syrup or honey
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 1/4 cup (59 ml) fresh orange juice
  • 1 cup (75 g) fresh cranberries (frozen or dried work also), lightly pulsed in a food processor or chopped by hand

Method

  1. Preheat your oven to 350°F (180°C, or gas mark 4).
  2. Insert muffin liners in a baking pan.
  3. Add the almond flour, coconut flour, salt and baking soda together and blend well.
  4. Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
  5. Add the cranberries and gently blend until they’re distributed evenly throughout the batter.
  6. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
  7. Fill each liner about 3/4 of the way with batter and bake for about 25 minutes, or until the top begins to brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Cool and enjoy. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Makes 8 muffins

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Comments

  3. These were delicious! I also added cranberries on top and they looked so festive. Moist, sweet, orange and vanilla flavor with that tart cranberry to match. It’s a great muffin!

    Next time I’ll probably grease the muffin liner because some of the muffin batter stuck to the liner.

    Reply

  4. So, when you say blend, are you using a mixer, blender, or food processor? I’ve come across so many almond flour recipes that call for being combined in a food processor…

    Reply

    • For this recipe you can use a spoon, food processor, mixer, not sure about blender, or whisk. I’d say it depends on the recipe but you don’t want to process or blend the cranberries or they’ll end up minced (or maybe you do want it that way). Hope that helps!

      Reply

      • Thank you! I went to the bread and looked at the time there 🙂
        I’m making these again tonight as they were so good yesterday. I made them lemon poppy seed instead, subbing the lemon peel and juice (but only using 1/2 of the juice) and adding 1 tbs of poppy seeds. Amazing. My husband has claimed them to be the “perfect muffin”. Thank you for your wonderful recipes!

        Reply

  6. I just tried these out for the first time. Patiently waiting in suspense for my batch to come out of the oven. 😀

    Reply

  7. These sound yummy! I am trying to watch my carb intake but also my caloric intake. I am definitely going to try these soon but would like to know how many calories do one muffin contain? thx

    Reply

  8. Totally went a different route and doubled recipe.Didn’t have oj
    but did have one lemon = 1/4cup and the zest from it. I had fresh blueberries 1 3/4 C. 1/2 t cinnamon + 1Tab sugar mix. I also used egg substitute 1/2 applesauce for 2 eggs and 4 eggs with flax; egg sub you have cook 2x longer. I love recipes from here. Next time, hopefully will have the correct ingred to make, Lol!/ Erica,what egg substitute works best in your recipes?

    Reply

  9. I just ate my…third! These are so scrumptious I had my family pass a “commitment test” via a taste test muffin (cut into quarter taste test pieces) before taking a whole muffin. Followed the basic recipe exactly (ergo I believe my review to be legitimate), but probably used more than a cup of cranberries, added chopped walnuts and orange extract. This recipe made my autumn day light savings a heck of a lot less miserable (cripes, I live in the PNW rain belt). A PLUS for the site: measurement conversions and nutrition values built right in. To (respectably) Rebecca Schrek above, please get your OWN blog – you did NOT make THIS recipe. This recipe is ERICA’S recipe.

    Reply

  10. Can you comment on the amount of flour used? It says only 3/4 cup of Almond flour, but that doesn’t seem like enough. Your original recipe calls for 2 1/2 cups. Thanks! Looking forward to making these.

    Reply

  11. these turned out delicious! I will saving the recipe for later. glad to see you don’t measure exactly (in the case of the orange) as I didn’t either. yum”

    Reply

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