Delicious and healthy cranberry orange muffins for the perfect recipe to prep for breakfasts and snacks or made fresh to enjoy on a relaxing weekend. Made with fresh oranges, cranberries and lots of warming spices. These muffins are incredibly easy to make, gluten free, dairy free and refined sugar free. Be sure to read through for substitutions!
This post may contain affiliate links.
Muffins are always a favorite in my house. They are easy to pack on the go, or grab to easily for a quick snack. Personally, I love to have these on hand even when working from home. Some mornings I wind up getting extremely busy right off the bat and I want something to eat super fast. And other times, I like to grab one and warm it up in the afternoon as a nice snack to get me through until dinner time. Luckily these healthy cranberry orange muffins provide tons of variety of when to eat and also freeze beautifully!
For me, cranberry and orange just screams holiday flavor. The flavor combination is bursting with fresh fruit and a mix of warming spices that work perfectly together to create a delicious muffin. Whether you are enjoying these wonderful muffins or packing the cranberry orange flavor into fresh scones, this flavor deserves a place on everyone’s Christmas brunch menu.
How to store the muffins:
Just in case you do not consume all these muffins in one sitting, you are in luck because they are very easy to store! Keep these muffins in a well sealed container or ziplock bag so that they do not dry out. You can keep these on the counter for 1-2 days but I would recommend storing the refrigerator any time past that and up to one week. If you would like to freeze these, store in a freezer safe container or bag and store up to 6 months! To serve, reheat in the microwave for 1-2 minutes.
SO… what will you need to make these healthy cranberry orange muffins?
- Almond Flour
- Coconut Flour
- Eggs
- Coconut Oil
- Almond Milk
- Orange Juice and Zest
- Honey
- Vanilla
- Cinnamon
- Nutmeg
- Baking Powder
- Fresh Cranberries
Tip for Cranberries:
In this recipe, I use whole, fresh cranberries. I personally love the burst of the juicy cranberries in the muffins. However, you can reduce down the cranberries slightly in a small saucepan prior to adding into the batter. This will help break down the cranberries even more than they would in the baking process.
Can I make any substitutions or add more ingredients?
- Almond and Coconut Flour: I personally cannot recommend an equal substitute to almond flour, as it is a denser flour compared to oat or all-purpose because of the almond’s fat content. If you do want to test with another flour, you will most likely need to increase the coconut oil amount so if you do try it, please let me know in the comments! As for the coconut flour, this flour is extremely different than most flours and requires a lot of wet ingredients as it is very absorbent.
- Coconut Oil: butter, ghee or olive oil should work as well!
- Honey: any liquid sugar will work here! You can increase or decrease the amount by 1-3 tablespoons, however I do not recommend completely eliminating the sugar all together.
- Eggs: I have not tested this with a flax-egg but I would imagine you would be able to!
- Juice of Orange: if you do not have any fresh oranges, you can simply use pre-made orange juice. I would use 3 tablespoons!
Need more muffin recipes? Check these out!
Don’t forget to pin this recipe to save for later:
Shop this post:
Shop my favorites: HERE!
Ready to bake this holiday favorite?!
Healthy Cranberry Orange Muffins
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
- 1 1/2 cup almond flour
- 3 tbsp coconut flour
- 3 tbsp almond milk substitute any milk
- 1 juice of orange + zest about 3 tbsp of juice
- 3 tbsp coconut oil
- 1/3 cup honey 1-2 tbsp more for sweeter
- 2 eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup fresh cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a mixing bowl, whisk together eggs, honey, coconut oil, juice of orange + zest, almond milk and vanilla
- In a separate bowl, combine the almond flour, coconut flour, baking powder, cinnamon and nutmeg. Sift through to make sure there are no clumps
- Pour wet ingredients into dry ingredient bowl and mix well using a spatula
- Fold in fresh cranberries
- Line a muffin tin with cupcake liners or silicone liners
- Using a cookie scoop or spoon, fill each tin 3/4 of the way up.
- Bake cranberry orange muffins for 18-20 minutes or until a tooth comes out clean
Notes
- I have not tested with egg whites, flax-eggs or any other egg replacement
- I have not tested with without almond flour or coconut flour
- You can use pre-made orange juice
- You can break down the fresh cranberries slightly prior to the baking process in a small saucepan over low/medium heat for a few minutes
Leave a Reply