Cranberry Orange Paleo Muffins

Slightly sweet cranberry orange paleo muffins are bursting with the tart flavor of fresh cranberries. If you are looking for a recipe that packs the flavor and antioxidants of fresh cranberries, this grain-free recipe is for you!

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Make Cranberry Orange Muffins

Tools:

• Mixing Bowl
• Measuing Cups and spoons
• Cutting board
• Knife
• Whisk
• Muffin Tin
• Cookie Scoop (optional)

Ingredients:

• Fresh cranberries
• Almond Flour
• Sugar
• Sea salt
• Baking Powder (my easy grain-free baking powder recipe here)
• Fresh orange juice (juice of a large orange or two clementines)
• Coconut oil
• Eggs
• Vanilla Extract
• Tapioca flour
• Sliced Almonds (optional)

How to Make Grain-free Cranberry Orange Muffins

• Preheat oven to 350 degrees
• Add almond flour, salt, baking powder, sugar, and tapioca flour to a bowl and mix to combine
• Melt coconut oil in a microwave-safe dish and set aside
• Rinse and strain fresh cranberries. Be sure to pick out any bad cranberries and discard them
• Next, squeeze oranges over a strainer to catch any seeds until you have 1/4 cup (you can also use store-bought orange juice that has no added sugar)
• Add eggs, melted coconut oil, and vanilla extract to the dry mixture and mix until combined. The batter will be thick.
• Mix in your chopped cranberries
• Add equal scoops of batter to a lined muffin tin
• Make the quick topping. Mix sliced almonds with sugar
• Sprinkle on top of each muffin
• Bake at 350 degrees for 25 minutes

Cranberry Orange Muffins (Paleo)

Slightly sweet cranberry orange muffins are bursting with the tart flavor of fresh cranberries. If you are looking for a recipe that packs the flavor and antioxidants of fresh cranberries this grain-free recipe is for you!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Appetizer, Breakfast, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 1/2 cups Blanched Almond Flour
• 1/2 cup Tapioca Flour
• 1/2 tsp Sea salt
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1/3 cup organic sugar
• 2 tsp baking powder
• 3/4 cup fresh cranberries cut in half or chopped
• 1/4 cup orange juice fresh squeezed or store-bought no added sugar

Topping

• 2 tbsp sliced almonds
• 1 tbsp sugar

Equipment

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk
• Muffin Pan
• Knife
• Cutting board

Method

 

1. Preheat oven to 350 degrees
2. Add almond flour, salt, baking powder, sugar, and tapioca flour to a bowl and mix to combine
3. Melt coconut oil in a microwave-safe dish and set aside
4. Rinse and strain fresh cranberries. Be sure to pick out any bad cranberries and discard them
5. Next, squeeze oranges over a strainer to catch any seeds until you have 1/4 cup (you can also use store-bought orange juice that has no added sugar)
6. Add eggs, melted coconut oil, and vanilla extract to the dry mixture and mix until combined. The batter will be thick.
7. Mix in your chopped cranberries
8. Add equal scoops of batter to a lined muffin tin
9. Make the quick topping. Mix sliced almonds with sugar
10. Sprinkle on top of each muffin
11. Bake at 350 degrees for 25 minutes

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