These Paleo Orange Cranberry Muffins are delicious gluten-free, grain-free, and dairy-free muffins that are bursting with fresh orange and cranberry flavors. They come together quickly and take less than 30 minutes to make!

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Several orange cranberry muffins on a table surrounded by cranberries.

‘Tis the month for holiday baking and my kitchen has been getting A LOT of use lately. I’ve got several recipes that I am very excited to share, starting with these Paleo Orange Cranberry Muffins.

These muffins are moist, delicious, and bursting with fresh orange and cranberry flavors! They are also gluten-free, grain-free, dairy-free and Paleo. Holiday baking for the win!

Why I love these muffins:

  • The combination of orange and cranberry reminds of me of the holidays.
  • They are made with fresh cranberries. Check out my pear cranberry crisp if you love baking with fresh cranberries.
  • They are naturally sweetened with maple syrup.
  • They have the perfect combination of tart and sweet.
  • They come together in less than 30 minutes.
  • These healthy cranberry orange muffins are gluten-free, grain-free, dairy-free, and Paleo.

Recipe Ingredients:

ingredients for paleo orange cranberry muffins
  • almond flour- blanched almond flour works best for baking because it is more refined.
  • tapioca flour– this balances out the almond flour to create a better muffin texture.
  • coconut flour– this is also used to make a good gluten-free muffin texture.
  • cinnamon– I always use Ceylon cinnamon in my baking because of its great taste.
  • baking soda– this helps the muffins rise.
  • salt
  • fresh cranberries– using fresh cranberries gives these muffins such a great cranberry flavor.
  • eggs– these help to bind the muffins together.
  • maple syrup– a natural sweetener that is used to replace any refined sugars.
  • orange juice– fresh squeezed is best but feel free to use store bought as well.
  • extra light olive oil– this is used to replace butter in this recipe.
  • orange zest– the more zest the better orange flavor!
Three orange cranberry muffins stacked on top of each other.

How to make this recipe:

  • Mix the dry ingredients together.
    • this includes the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt.
  • Add the fresh cranberries to the bowl and mix them in.
  • In another bowl mix the wet ingredients together.
    • this includes the eggs, maple syrup, orange juice, olive oil, and orange zest.
  • Combine the wet and dry ingredients together.
  • Pour the batter into the muffin tins.
  • Bake!

Tips and Tricks

  • Use a zester to get the orange zest. I’ve tried every which way to zest an orange and a zester like this works best.
  • Grease your muffin tins in advance so they don’t stick to the pan.
  • Let the batter sit for a few minutes so the flours can absorb fully. This usually helps the texture of muffins when using alternative flours like coconut flour.
Orange cranberry muffins in a muffin tin.

How to serve them:

  • With jam or fresh cranberry sauce on top.
  • Slathered in butter or whipped cream.
  • On their own, with a cup of tea or coffee.
  • With a side of fruit as a nice snack.
  • With these candied orange peels on top.

How to store them:

In an airtight container in the fridge for up to 3 days.

Bite taken out of an orange cranberry muffin.

Other festive muffin recipes you may enjoy:

Gluten-Free Paleo Sticky Toffee Pudding Muffins

Paleo Gluten-Free Apple Crumb Muffins

Did you try this recipe? Please leave me a ⭐ review below!

Paleo Orange Cranberry Muffins ( GF, Grain-free )

Paleo Orange Cranberry Muffins (Gluten-Free, Grain-free, Dairy-free)

Dominique
Moist and delicious gluten-free, grain-free, dairy-free and Paleo muffins that are bursting with fresh orange and cranberry flavors!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 127 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F. 
  • Combine the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt in a large bowl and mix. Add the cranberries to the bowl and mix.
  • In another bowl, add the eggs, maple syrup, orange juice, olive oil and orange zest and whisk everything together.
  • Then, pour the wet ingredients into the bowl of to dry ingredients and mix with a fork until everything is blended. 
  • Grease your muffin tins with oil ( I used an olive oil spray ). Pour the batter into the greased muffin tins. They each should be about ¾ of the way full.
  • Bake for about 15-20 mins, until lightly browned and firm to the touch.  I only baked mine for 16 minutes and that was plenty.

Notes

  • * Use a zester to get the orange zest. I’ve tried every which way to zest an orange and a zester like this works best.
  • * Grease your muffin tins in advance so they don’t stick to the pan.
  • * Let the batter sit for a few minutes so the flours can absorb fully. This usually helps the texture of muffins when using alternative flours like coconut flour.

Nutrition

Calories: 127kcalCarbohydrates: 15.8gProtein: 2gFat: 6.5g
Tried this recipe?Let us know how it was!