Cranberry Orange Muffins Recipe
User Reviews
5
Cranberry Orange Muffins Recipe
Description
This recipe blends almond flour with baking powder and salt as a gluten-free base for muffins that are moistened and flavored with eggs, maple syrup, avocado oil, and fresh orange zest and juice. The addition of chopped cranberries introduces a tart note and color contrast. The batter is scooped into lined muffin tins and baked at 350°F until the centers are firm to the touch.
The flavor is a mix of sweet, tart, and citrus with a nutty background from the almond flour. The texture is tender with a slight density typical of almond flour baked goods, while the cranberries remain somewhat juicy pockets within. The moderate baking time allows muffins to cook through without drying.
These muffins are suited for a quick breakfast or a snack throughout the day. Leftovers keep well refrigerated for a few days. They provide a chance to enjoy fresh fruit flavors combined with a flour alternative in baked treats.
The recipe suggests almond flour as tested, with a possible oat or coconut flour substitute noted but untested, indicating the unique texture of almond flour is key to the final result.
Ingredients
- 2 cups almond flour blanched
- 2 teaspoons baking powder
- ½ teaspoon salt fine sea salt
- 3 large egg
- 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 Cranberry chopped
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 estimates are for one muffin out of twelve and may vary with ingredient brands.
- Almond flour is recommended; oat flour can be substituted at about 1 1/4 cups for 2 cups almond flour, but coconut flour substitution may require recipe adjustments.
- Store leftover muffins in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 114mg | 5% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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