Cranberry Orange Muffins
These cranberry orange muffins are the perfect holiday dessert! They're soft, golden, and flavored with fresh cranberries and pops of orange.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups almond flour
- ⅔ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh cranberries
- 2 eggs (room temperature)
- ⅓ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- ⅔ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 teaspoons vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups.
- 2
Add all of the dry ingredients (except the cranberries) to a mixing bowl and whisk together.
- 3
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.
- 4
Fold the cranberries into the batter. You can always reserve a few cranberries to add to the top of the muffins before baking.
- 5
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.
- 6
Bake the muffins for 28 to 33 minutes, or until they're golden on the top and a toothpick comes out clean.