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 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.

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

Yield: 8-9 muffins

Ingredients

  • 200 grams almond flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • zest of 1 orange
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons ghee, melted
  • 2 tablespoons fresh orange juice
  • 1/2 cup cranberries (can substitute organic dried cranberries)

Instructions

  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 3/4 full.
  4. Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
http://cookeatpaleo.com/paleo-cranberry-orange-muffins/

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Comments

  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.

    • 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: http://cookeatpaleo.com/how-to-measure-almond-flour/.

  2. 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

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