Almond flour cranberry orange muffins are sweet, tart, and make for a perfect breakfast or snack! These easy SCD muffins are also paleo, gluten free, grain free, dairy free, and refined sugar free.
This time of year the stores are filled with fresh cranberries, and pairing them with fresh orange juice is just delicious!
Enjoy these healthy cranberry orange muffins on their own or with breakfast or brunch all season long!
Almond Flour - Using blanched finely ground almond flour will yield the best results.
Clementine Juice and Zest - Valencia or navel oranges can be used instead.
Olive Oil - Melted coconut oil can be substituted for the olive oil if desired.
Cranberries - I suggest using fresh cranberries as the frozen cranberries tend to make the muffins too moist.
Begin by whisking the dry and wet ingredients in separate bowls, then pour the wet ingredients into the bowl with the almond flour mixture, mixing until well combined (photos 1 and 2).
Gently stir in the cranberries then fill the lined muffin cups almost to the very top with batter (photos 3 and 4).
Give the tin a few taps on the counter to help release any air bubbles from the batter, then place on the middle rack of the oven to bake for 20 to 25 minutes.
Allow the muffins to cool on the counter for 10 minutes before transferring to a wire rack to cool completely.
Storing the almond flour cranberry orange muffins
The muffins can be served in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.
They can also be frozen for up to three months and thawed in the refrigerator overnight.
Here are more healthy baked goods recipes to enjoy!
- Almond Flour Pumpkin Bread
- Healthy Zucchini Carrot Muffins
- Clementine Bundt Cake
- Almond Flour Vanilla Mug Cake
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Almond Flour Cranberry Orange Muffins
- 2 cups blanched finely ground almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 large eggs (at room temperature)
- ⅓ cup honey
- 1 Tablespoon clementine zest
- ¼ cup clementine juice
- 2 Tablespoons olive oil (melted coconut oil can also be used)
- 2 teaspoons vanilla extract
- 1 cup fresh cranberries
- Preheat oven to 325F. Line a muffin pan with 11 paper liners and set aside.
- Rinse and drain the cranberries, discarding any that are bruised or shriveled.
- In a large bowl whisk together the almond flour, cinnamon, salt, and baking soda.
- In a separate bowl whisk together the room temperature eggs, honey, clementine zest, clementine juice, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the almond flour mixture and mix until all of the ingredients are well incorporated.
- Gently stir the cranberries into the batter before evenly dividing the batter between the muffin cups. The muffin cups should be filled until almost the very top.
- Bake on the middle rack of the oven for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- After 10 minutes of cooling on the counter, transfer the muffins to a wire rack to cool completely. Enjoy!
- Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days. Muffins can also be frozen for up to 3 months.
Loved this recipe. Thank you. Not sure if there’s an error or we used a different type of cranberry. 1 cup of fresh, whole berries for me was 4 oz, not 8. That would’ve been a lot of cranberry. 😉
Definitely an error, thanks for bringing it to my attention! I'm glad you enjoyed the recipe!
Amazing! I used refined coconut oil as the sub for olive oil. I have made this recipe 5 times and have also changed it up making into a loaf. Definitely a weekly bake!
Yay! Glad you enjoy it Jessica!