Almond flour cranberry orange muffins - paleo, gluten-free, grain-free, dairy-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.
How to make gluten free cranberry orange muffins
For the orange flavor in 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 (look for ones sweetened with apple juice instead of corn syrup) if you want your muffins a little sweeter.
You can even swirl in some leftover holiday cranberry sauce for an extra boost of cranberry flavor. And for a variation without orange, try substituting lemon zest and just a tablespoon of lemon juice instead of the orange. Or try these cranberry applesauce muffins.
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.
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Paleo Cranberry Orange Muffins
- 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 ¾ full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.