Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
Cranberry Orange Muffins use a blend of almond, tapioca, and coconut flours to provide a gluten-free base that complements the tart cranberries and bright orange zest. Baking soda and salt aid leavening and balance. The wet mixture of eggs, freshly squeezed orange juice, maple syrup, melted coconut oil, and vanilla extract creates a moist, slightly sweet batter. Folding in fresh cranberries gives bursts of tartness in every bite.
Baked at 350°F for about 30 minutes, the muffins develop a golden crust and tender crumb. Filling the muffin cups to 85-90% yields modestly flat muffins; filling fewer cups more generously can create taller muffins. They are suitable for breakfast or a snack.
The recipe suggests checking individual flour brands recommended by the author for best results, which may affect texture and rise.
Ingredients
Dry Ingredients
- 2 cups almond flour
- ⅔ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups cranberries fresh
Wet Ingredients
- 2 egg room temperature
- ⅓ cup orange juice freshly squeezed
- 1 tablespoon orange zest
- ⅔ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups.
- Add all of the dry ingredients (except the cranberries) to a mixing bowl and whisk together.
- Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
- Fold the cranberries into the batter. You can always reserve a few cranberries to add to the top of the muffins before baking.
- Evenly divide the batter between 12 baking cups. They should be about 85 to 90% full. *Note: these will be fairly flat muffins. If you'd like taller, more mounded muffins, fill 10 baking cups.
- Bake the muffins for 28 to 33 minutes, or until they're golden on the top and a toothpick comes out clean.
Notes
- Refer to recommended flour brands for best texture and rise when baking with the almond, tapioca, and coconut flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 206mg | 9% |
| Potassium | 77mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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