Go Back
Print
Recipe Image
Smaller
Normal
Larger
Paleo Cranberry Orange Muffins Recipe
by Trina
A tangy taste of fall, these paleo and gluten-free muffins are moist, not-too-sweet, and made with real cranberries for an extra zing!
Print Recipe
Ingredients
1 1/2
cups
almond flour
1/4
cup
coconut flour + 2 tbsp more
1/2
tsp
baking soda
1/4
tsp
salt
4
eggs, whisked
1/3
cup
raw honey
6
tbsp
coconut oil
melted
1
tsp
pure vanilla extract
1
cup
frozen cranberries, unsweetened
1/2
cup
juice from an orange
we used naval oranges
zest from 1-2 oranges
Optional: 1/2 cup of pecans
Instructions
Pre-heat oven to 350º F
Zest your orange(s) with a grater
Combine in a bowl all the dry ingredients above (the flours, baking soda and salt)
In another bowl, combine all the wet ingredients excluding the cranberries together (eggs, honey, orange juice, coconut oil, vanilla, zest)
Add the dry ingredients into the wet ingredients
Now gently fold in the cranberries and (optional) add the pecans
Pour into cupcake liners (we created 24 mini muffins and 4 regular-sized muffins with this recipe
Cooking times: For mini muffins, approx. 18-20 mins; Regular-size muffins, about 25-30 mins
Cooking times may vary – test by inserting a toothpick - if it comes out clean, the muffins are done
Muffins can be stored in the refrigerator for several days, or freeze your extra muffins for thawing and serving later