Cranberry Orange Muffins Recipe

almond flour cranberry muffins cooled in a muffin tin.

Cranberry Orange Muffins Recipe

Course: Breakfast

Cuisine: American

Keyword: cranberry orange muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 213kcal

Author: Megan Gilmore

Cranberry Orange Muffins are the perfect recipe for a holiday brunch. Made with almond flour, they are naturally gluten-free and bursting with flavor.

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Ingredients

2 cups blanched almond flour
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large eggs
½ cup maple syrup
¼ cup avocado oil (or other mild-flavored oil)
1 teaspoon vanilla extract
1 medium orange (juice and zest)
1 ½ cups chopped cranberries

Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners. In a large bowl, combine the almond flour, baking powder, and salt. Whisk well to remove any clumps.
Next, add in the eggs, maple syrup, avocado oil, vanilla extract, the zest of the fresh orange, and the juice from the orange. (I usually get 2 tablespoons of juice from one medium orange.) Stir well, then fold in the chopped cranberries.
Use a ¼ cup measure to scoop the batter into the prepared muffin tin. Bake at 350ºF for 25 to 30 minutes. When done, the muffins should feel firm to the touch in the center. Let them cool for at least 30 minutes before serving.
Leftover muffins can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 12 muffins. This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.

Flour Substitute: This recipe was tested with almond flour, so I can only guess how another variety of flour might work. My best guess is that 1 1/4 cups of oat flour could be used as a swap for 2 cups of almond flour. If you want to use coconut flour, try this recipe.

Nutrition