Orange Cranberry Coconut Flour Muffins (Paleo)


These muffins are a new favorite in our home.

orange cranberry coconut flour muffins on a plate

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!

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.

orange cranberry coconut flour muffins with one broken in halfSince 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.

4.89 from 17 votes
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Orange Cranberry Coconut Flour Muffins (Paleo)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
These naturally sweetened coconut flour muffins are grain-free and bursting with fresh cranberries and oranges.
Course: Breakfast
Servings: 12
Calories: 148 kcal
Author: Detoxinista.com
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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.

 Notes:

  • Please see my comments above this recipe if you want to replace the eggs or coconut flour.

Reader Feedback: What’s your favorite flour to use for baking? Any flours you’d like me to work with next?

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Comments

Judy

Another 5 star recipe….We love them! Thank you!

jamie lopez

made these for day after Christmas breakfast….HUGE hit!!!
completely delicious muffins!!!

Michelle Turner

Hey! Was just wondering if there was any substitute for the maple syrup? Doing Whole 30 and that is not compliant but I didn’t want to lose some of the moisture needed to offset the coconut flour!

mary springborn

Made these Saturday, and I have to say they are the best Paleo muffins I have made yet!! I did substitute honey, as I was out of syrup. I also added the pulp from the Orange that was left in my juicer. Fabulous,Thank you!!

Maarit

Lots of love from Finland! This recipe was a literal life saver! I’m badly allergic to dairy and starch, which makes paleo diet closest from any diets I can follow, and even it has many ingredients I can’t use (without getting a food poisoning).

I have been disheartened after I needed to give up with all the treats, cakes, chocolate, cookies, candies, ice cream ect. We celebrated First of May with closest friends, and while they had pancakes, I tried to figure out what I could bake so that I would also be able to eat it.

I stumbled to your recipe and it looked really promising! I changed it a bit, as I didn’t have orange juice – replaced it with peach nectar – and left the baking soda out as it has starch. Berries where changed to blueberries, as I used to love to eat blueberry muffins, and I always have blueberries in freezer.

Nervously I took the muffins out from the oven and gave them first taste. It was magic! The best muffins I have ever had! The peach nectar was awesome and I recommend you to try it out. It was thick, sweet and smooth, giving the muffins a fluffy taste, as my friend described it (I tried today the same recipe with orange juice and the difference is big, as the muffins became more fresh tasting). I used frozen berries, which left the muffins very moist, soft and fluffy – I often have had problems with coconut flour, as the baking tends to come out dry. But not with this recipe!

So, thank you very much for this! I’m going to use the base for my own try-outs, like rhubarb, strawberries, lime juice, macadamia nuts ect. now that I have found a recipe which makes very tasty, starch free muffins!

Candace

My family LOVES these! I substitute orange juice for Lemon juice and cranberries for raisins and my (anti-paleo) husband can’t even tell they’re grain free! Thank you so much! These are one of my families favorites!

Nicola

Hello,
Ive just made these, and used dates instead of the cranberries. Is the mixture meant to be runny? As my was moist but not runny when I put them in the tin. They smell yum while baking though.

Carrie

Made these tonight and ate one fresh out of the oven, I know, they’re suppose to cool, but I couldn’t wait. Yum. I had another after they were almost cool and OMG they are amazing. So excited to have such a delicious recipe. Thank you!

Bob

Maple syrup is expensive. How can I still make your recipes but switch out some maple syrup for a cheaper sweetener that would still work. And what would that ratio be. I assume since syrup is a liquid….all that moisture is necessary

Sonya

Hi, I’d love to try these! Can these muffins be frozen once cooked? What do you recommend? thanks 🙂

Kerry

Mine were a little dry… any thoughts as to why?

Emma

I just used this recipe to make coconut blackberry muffins for some of my fellow CrossFitter buddies! They turned out great. Thanks for this recipe.

SABrina

Downer. These were terrible and way too dry. I’ve made goods with coconut flour before and it was fine. Maybe should use less flour next time. Yuck.

    Megan Gilmore

    I’m sorry to hear that! Did you level off the 3/4 cup measure of coconut flour? Sometimes a heaping cup could yield bad results. Otherwise, I’m not sure why they would be dry– there’s over 2 cups of liquid ingredients in this recipe!

Lauren

I simply love this recipe! I have made it so many times and it is always a success, compared to many other coconut flour recipes. I’ve done various flavor combinations such as using lemon zest instead of orange or substituting fresh cranberries for dried cherries or frozen raspberries. It always turns out tasty! This last time I used 4 flax eggs and 2 real eggs and the muffins turned out fine, although they don’t hold together as well as using 6 real eggs. Thanks for this recipe!

Lauren

Love these! They are delicious, adaptable and reliable. I just made pumpkin muffins with canned pumpkin and molasses in lieu of orange juice and maple syrup. A touch of cinnamon, nutmeg and pecans instead of cranberries. Perfection! Also, for those wondering, I use 4 flax “eggs” and 2 real eggs to make them more “bread-y” and they hold together pretty well. Next time may try it with all 6 flax “eggs”. Wondering, has anyone else tried this? Thanks!

Susan

wondering if I can cut the recipe in half to make baked doughnuts. I’ve made the chocolate grain free ones and they’re terrific!

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