Paleo Cranberry Orange Muffins

Paleo Cranberry Orange Muffins

I have a muffin obsession. They are one of my favorite things to bake, and I love coming up with different variations — usually based on whatever I happen to have in the kitchen. Today, I had oranges in the refrigerator and some cranberries in the freezer. Orange and cranberry is a perfect combination. And these paleo cranberry orange muffins are delicious.

For this recipe, I zested the entire orange into the dry ingredients, and added the juice of half of the orange to the wet ingredients. And I tossed the cranberries in frozen, since I didn’t want to take the time to thaw them. I always have cranberries in the freezer. I buy a few bags of fresh cranberries in the fall and freeze them for use year round.

The fresh cranberries give a nice tartness to the muffins so they are not too sweet.  But you can always substitute dried cranberries, sweetened with apple juice, if you want your muffins a little sweeter.

Paleo Cranberry Orange Muffins on

I bake muffins with both almond flour and coconut flour. I used almond flour for this recipe. Almond flour batter tends to be thicker and it helps keep the cranberries from sinking to the bottom of the muffins. If you prefer coconut flour muffins, try these banana blackberry or lemon poppy muffins.

These paleo cranberry orange muffins are a wonderful autumn treat you can enjoy any time of the year.

Paleo Cranberry Orange Muffins
Serves: 8-9 muffins
  • 200 grams almond flour (about 2 cups)
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • zest of 1 orange
  • 3 eggs
  • ¼ cup honey
  • 2 tablespoons ghee, melted
  • 2 tablespoons fresh orange juice
  • ½ cup cranberries (can substitute organic dried cranberries)
  1. Preheat oven to 325 degrees and grease or line muffin tin.
  2. Combine dry ingredients and orange zest in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in cranberries.
  3. Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
  4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.


Exclusive Bonus: Click here to get a free printable Paleo Shopping List.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.


  1. says

    Delicious! I have made several paleo muffins recipes and this one is by far the best. I changed the clarified butter for coconut oil and added walnuts. I made it with the organic dried cranberries.

  2. Kathie says

    Would it work to use almond butter instead of almond flour? They came out tasting kind of heavy.

    • says

      I’ve never tried them with almond butter, so I don’t know if that would work. They should not be heavy with the almond flour. You may need to use less almond flour, depending on the brand and how it’s measured, or larger eggs. I always use very finely ground blanched almond flour (usually Honeyville) and weigh it. Here’s a post on how I measure it:

  3. Danielle says

    Is the batter supposed to be dry? I followed this recipie exactly and the batter is dry and crumbly. I am new to paleo baking so maybe this is normal? I did use coconut flour

  4. Fawn says

    Can coconut sugar be substituted for the honey? I just don’t have enough honey on hand and want to make them right now!

    • says

      Hi Fawn, I have only tested this recipe with honey. Replacing a wet ingredient with a dry ingredient will change the consistency of the batter – not sure it that will change the texture once they’re baked. Maple syrup might be a better sub if you have it. Hope this helps!

  5. says

    Great recipe – and very forgiving! I was using what I had to make some Christmassy muffins: I ran out of ghee so had half-and-half ghee and coconut oil; ditto almond flour so used hazelnut; I replaced the orange zest and juice with segments from two seedless clementines, halved; then I added some cinnamon and nutmeg. They came out brilliantly! I’m looking forward to making more – and perhaps having more fun mixing it up. Thanks for posting.

    • says

      Yay! I’m so glad you loved it. This is a great recipe to experiment with. Thanks for sharing your substitutions!

    • says

      Thank you, Diana, I’m so glad you loved them! And the lemon and nutmeg sounds great – I’ll have to try it that way!

  6. says

    I make my own almond milk (unblanched) every other day, using 1 cup of almonds, 32 oz. water, plus one Medjool date (for sweetening). I dehydrate the remaining pulp in a warm oven & then run it through a food processor to make my own almond meal. I made these muffins, using 2 cups of my unblanched almond meal, and it created a very heavy dough. I used a heaping 1/2 cup of fresh cranberries (rough chopped) and added a Tablespoon or so of my Almond Milk, to loosen it up a bit. After baking them, the texture was still heavy and a bit chalky (probably because it’s unblanched almond meal instead of a fine almond flour, I know). I was wondering if you had any suggestions on how I could adjust this recipe to make it lighter & less grainy, yet still use my almond meal. I need to find a use for it, and these muffins were tasty, I just didn’t care for the texture very much. Thanks.

    • says

      Hi Sharon, I have not tested this recipe with unblanched almond meal, but here are a couple suggestions. Whipping the egg whites separately, and then folding them into the batter should make it lighter. Also, just using less almond meal might make them less dense – the consistency should be more of a thick batter than a heavy dough. Hope this helps!

      • says

        Thank you, I’ll give that a try. The taste was delicious, but the texture was just too heavy. I’ll try this recipe again, using your suggestion of less almond meal and whipping the egg whites separately. I’ll let you know how they come out. =)

  7. Karen says

    How do you think these muffins, and your other muffins, would turn out if I made the batter a day ahead, left them in the fridge and baked them the next morning? Trying to save some time in the mornings. They look delicious. Thanks!

    • says

      Hi Karen, the batter should be baked immediately after mixing. To save time in the mornings, I bake muffins ahead and freeze them. Then in the morning I just put as many as I need in a cold oven and turn it on to 300 degrees to thaw and warm the muffins.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>