• Orange Cranberry Muffins {using almond & coconut flour}

    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

    Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Snacks, Vegetarian  |  24 Comments

    24 Responses to Orange Cranberry Muffins {using almond & coconut flour}

    1. Charlotte Moore says:

      I have these in the oven now. I used dried cranberries and I got 10. I sprinkled dried coconut on a few.

    2. Those are some beautiful muffins! I love cranberry and orange together.

    3. Jessica says:

      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.

    4. Emily says:

      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…

      • Erica says:

        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!

    5. Pingback: Orange Cranberry Muffin using Coconut and Almond Flour | Coconut Flour Recipes

    6. Ash says:

      how long should you bake these for?

      • Erica says:

        Wow, thanks. Could have sworn I had that in there! About 25 minutes.

        • Ash says:

          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!

    7. Crystal says:

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

    8. Eileen Reif says:

      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

    9. rebecca.schreck says:

      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?

    10. Pingback: weekly menu | seekthewelfare

    11. chloe says:

      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.

    12. Donna says:

      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.

    13. Pingback: 17 Paleo Breakfast Muffins That Are Really Good for You | Yuri Elkaim

    14. Rosie says:

      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”

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  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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