Paleo cranberry orange muffins – gluten-free, grain-free, and perfect for cranberry season! There's nothing like a warm muffin for breakfast.
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 easy paleo cranberry muffins are delicious.
Paleo Cranberry Muffins
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.
I love to 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 treat you can enjoy any time of the year.
This post contains some affiliate links to recommended products (which means if you make a purchase after clicking a link, at no additional cost to you, I'll receive a small commission that helps keep the blog running). Thanks for your support!
These quick and easy paleo cranberry orange muffins are gluten-free and grain-free.
- Preheat oven to 325 degrees and grease or line muffin tin.
- 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.
- Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
For dairy-free: use coconut oil instead of ghee