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These muffins are a new favorite in our home.
Bursting with seasonal sweet oranges and tart cranberries, these muffins are naturally sweetened and higher in protein than most bakery muffins, but they taste just as delicious.
I used coconut flour to create this recipe because it’s an economical grain-free flour– just a small amount goes a long way! However, using this flour does come with its own set of challenges, such as requiring real eggs for structure and much more moisture than traditional recipes call for. It’s almost impossible to make any substitutions in a recipe calling for coconut flour, so if you don’t want to use coconut flour, you may be better off modifying one of my Paleo Almond Flour muffin recipes or my vegan Buckwheat Banana Muffins, instead.
Oranges and cranberries are the perfect match in these moist and tender muffins, so I hope you enjoy them this holiday season!
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Orange Cranberry Coconut Flour Muffins (Paleo)
Makes 12 muffins
Ingredients:
3/4 cup coconut flour (I use this brand)
6 eggs
1/2 cup orange juice (from 2 oranges, or 6-8 clementines)
Zest of one orange (about 2 teaspoons)
1/2 cup pure maple syrup, at room temperature
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh cranberries
Directions:
Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (Silicone baking cups work best with coconut flour; parchment cups tend to stick a bit.) In a large mixing bowl, combine the coconut flour, eggs, orange juice, zest, maple syrup, coconut oil, vanilla, baking soda, and salt. Use a whisk to mix well, breaking up any clumps, then fold in the fresh cranberries.
Divide the batter among the 12 cups, then bake at 350F for 23-25 minutes, until the edges are golden the centers of the muffins feel firm to a light touch. Allow the muffins to cool for at least 20 minutes before serving.
Since these muffins are very moist, leftovers should be stored in the fridge for best shelf life, but bring them to room temperature again before serving for best flavor and texture.
Ingredients
- 3/4 cup coconut flour (I use this brand)
- 6 eggs
- 1/2 cup orange juice (from 2 oranges, or 6-8 clementines)
- Zest of one orange (about 2 teaspoons)
- 1/2 cup pure maple syrup , at room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (Silicone baking cups work best with coconut flour; parchment cups tend to stick a bit.)
- In a large mixing bowl, combine the coconut flour, eggs, orange juice, zest, maple syrup, coconut oil, vanilla, baking soda, and salt. Use a whisk to mix well, breaking up any clumps, then fold in the fresh cranberries.
- Divide the batter among the 12 cups, then bake at 350F for 23-25 minutes, until the edges are golden the centers of the muffins feel firm to a light touch. Allow the muffins to cool for at least 20 minutes before serving.
- Since these muffins are very moist, leftovers should be stored in the fridge for best shelf life, but bring them to room temperature again before serving for best flavor and texture.
Nutrition
Per Serving: Calories: 148, Fat: 7g, Carbohydrates: 15g, Fiber: 3g, Protein: 3g
Notes:
- Please see my comments above this recipe if you want to replace the eggs or coconut flour.
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Reader Feedback: What’s your favorite flour to use for baking? Any flours you’d like me to work with next?
What could you substitute for maple syrup or honey? I am allergic to both. I know that each adds sweetness but I would assume that they also add to the overall texture and cohesiveness?