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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!
‘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:
- 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!
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.
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.
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 (Gluten-Free, Grain-free, Dairy-free)
Moist and delicious gluten-free, grain-free, dairy-free and Paleo muffins that are bursting with fresh orange and cranberry flavors!
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 2 extra large eggs
- ½ cup maple syrup
- 3/4 cup fresh squeezed orange juice
- 1/4 cup extra light olive oil
- 1 tsp orange zest
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
They don’t look pretty but they tasted good. I zested a whole orange and used a hand juicer to get all the juice out of the orange. I will definitely use this recipe again. Thanks!
These didn’t turn out looking like the picture. The color of the muffin was more like a bran muffin. Are you sure that you use 1 cup of tapioca flour? Seems like a lot. Maybe the coconut flour should be 1 cup and the tapioca flour 2 Tbs.
The proportions are correct. I’m sorry they didn’t turn out how you wanted!
Can you use frozen cranberries if fresh aren’t available?
I haven’t tried it but I would think so. I may test it out soon and let you know. Let me know if you try it!