Orange Cranberry Muffins
These Orange Cranberry Muffins perfectly blend sweet and tart flavors, creating an invigorating and comforting treat for breakfast or snack time.
Ingredients
Dry Ingredients
- 1.5 cups almond flour Provides a nutty base with a tender crumb.
- 0.5 cups coconut flour Adds a hint of tropical sweetness.
- 1 teaspoon baking soda Key leavening agent.
- 0.25 teaspoons salt Elevates the flavors.
Wet Ingredients
- 3 large eggs, room temperature Lends moisture and structure.
- 0.5 cups honey Natural sweetener with floral flavor.
- 0.25 cups coconut oil, melted Keeps muffins tender.
- 1 large orange, zested and juiced Brings brightness and tartness.
- 1 teaspoon vanilla extract Ties flavors together.
Mix-ins
- 1.5 cups fresh cranberries, halved Provides a refreshing tart contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk together the eggs, honey, melted coconut oil, orange zest, orange juice, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry mixture using a spatula, being careful not to overmix.
- Fold in the halved cranberries evenly.
- Fill each muffin liner about three-quarters full with batter.
Baking
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack.
Notes
For a lower-sugar option, substitute maple syrup for honey. Use fresh cranberries for the best flavor, or dried cranberries with adjusted sweetness.