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.

4.87 from 23 votes
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
Cuisine: American
Keyword: Orange Cranberry Coconut Flour Muffins
Servings: 12
Calories: 148 kcal
Author: Megan Gilmore
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.
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.

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

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!

Jan

I love this recipe. I make it with rhubarb as I have so much of it and it’s now ready to harvest again this spring. I make it into a cake using a 9 x 9 pan. It is one of my favorite cake recipes – light, moist, not too sweet and it just feels good eating it!

I am wondering Megan what this is when it comes to food combining. I would think animal protein because of all the eggs but would like to know for sure Megan as we are trying to follow your food combining suggestions.

jane

Imade these this morning using frozen cranberries and they were delicious! Next time, I’m making a double batch for sure. Truly one of my favorite recipes from your site. Thanks!

Brittany Budden

Thank you so much for this amazing recipe. The balance of moisture to coconut flour is what truly makes these perfect. I have played around with it and modified it for other fruits… for a sweeter berry version (I like raspberry or blueberry best) I reduce the maple syrup to 1/4 cup and put in 3/4 cup coconut milk instead of the OJ. This still keeps a full cup of moisture in the recipe but makes it less sweet. I switch out the orange zest for lemon zest and then mix in freeze dried raspberries or blueberries. Let the mixture sit for 10 minutes so that the freeze dried berries absorb moisture. I found that using fresh berries made the muffins way to wet on the second or third day so I switched to the freeze dried berries and they worked perfectly. The muffins keep well in the fridge for days. I love them! I live of them. Thank you so much! Sprinkle the tips with cinnamon sugar for an extra treat. Thank you so much! You are so talented!

    Megan Gilmore

    Thank you for letting me know, and for sharing your modifications for other fruits!

Nicolette

Huge Hit at bible study. So moist and delish. I added a couple drops of orange EO as I only had 1 orange and had to do half orange/half lemon juice. Excellent low cal muffins. Thanks!

Nadine

Super yummy recipe – we just have tons of cranberries in the garden and what a great use for them! This might just become a staple 🙂

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