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These muffins are a new favorite in our home.
Bursting with seasonal sweet oranges and tart cranberries, these muffins are naturally sweetened and higher in protein than most bakery muffins, but they taste just as delicious.
I used coconut flour to create this recipe because it’s an economical grain-free flour– just a small amount goes a long way! However, using this flour does come with its own set of challenges, such as requiring real eggs for structure and much more moisture than traditional recipes call for. It’s almost impossible to make any substitutions in a recipe calling for coconut flour, so if you don’t want to use coconut flour, you may be better off modifying one of my Paleo Almond Flour muffin recipes or my vegan Buckwheat Banana Muffins, instead.
Oranges and cranberries are the perfect match in these moist and tender muffins, so I hope you enjoy them this holiday season!
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Orange Cranberry Coconut Flour Muffins (Paleo)
Makes 12 muffins
Ingredients:
3/4 cup coconut flour (I use this brand)
6 eggs
1/2 cup orange juice (from 2 oranges, or 6-8 clementines)
Zest of one orange (about 2 teaspoons)
1/2 cup pure maple syrup, at room temperature
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh cranberries
Directions:
Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (Silicone baking cups work best with coconut flour; parchment cups tend to stick a bit.) In a large mixing bowl, combine the coconut flour, eggs, orange juice, zest, maple syrup, coconut oil, vanilla, baking soda, and salt. Use a whisk to mix well, breaking up any clumps, then fold in the fresh cranberries.
Divide the batter among the 12 cups, then bake at 350F for 23-25 minutes, until the edges are golden the centers of the muffins feel firm to a light touch. Allow the muffins to cool for at least 20 minutes before serving.
Since these muffins are very moist, leftovers should be stored in the fridge for best shelf life, but bring them to room temperature again before serving for best flavor and texture.
Ingredients
- 3/4 cup coconut flour (I use this brand)
- 6 eggs
- 1/2 cup orange juice (from 2 oranges, or 6-8 clementines)
- Zest of one orange (about 2 teaspoons)
- 1/2 cup pure maple syrup , at room temperature
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (Silicone baking cups work best with coconut flour; parchment cups tend to stick a bit.)
- In a large mixing bowl, combine the coconut flour, eggs, orange juice, zest, maple syrup, coconut oil, vanilla, baking soda, and salt. Use a whisk to mix well, breaking up any clumps, then fold in the fresh cranberries.
- Divide the batter among the 12 cups, then bake at 350F for 23-25 minutes, until the edges are golden the centers of the muffins feel firm to a light touch. Allow the muffins to cool for at least 20 minutes before serving.
- Since these muffins are very moist, leftovers should be stored in the fridge for best shelf life, but bring them to room temperature again before serving for best flavor and texture.
Nutrition
Per Serving: Calories: 148, Fat: 7g, Carbohydrates: 15g, Fiber: 3g, Protein: 3g
Notes:
- Please see my comments above this recipe if you want to replace the eggs or coconut flour.
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Reader Feedback: What’s your favorite flour to use for baking? Any flours you’d like me to work with next?
I just made these today and they came out great. I used silicone liners as suggested because the last time I used coconut flour it did stick to my muffin liners. I used the Pillsbury coconut flour.
I think I want to try this recipe again and reduce the baking soda to maybe 3/4 tsp instead of 1 tsp. When following the recipe exactly my muffins had a slight green tint because of the chemical reaction with the acids.
These turned out sooo good! I did dd chia seeds to the batter and also 3 sugared cranberries to the top. Perfection!
Great job Megan on this tasty recipe!! My husband loved the muffins. He is getting tired of eating keto bread so these will be on his morning breakfast plate instead of the keto bread and these are far less calories than the bread. We do not eat wheat or white flour. I would have loved to have added some healthy brain food like Walnuts to the muffins but having 1/2 of a thyroid, walnuts are not on my diet, although I sneak them in once in a while but just a bit. I also have to limit High-Oxalate foods due to having a large kidney stone removed and I know I have other stones and do not want that surgery again. This recipe is going to be so helpful and healthy. I cut up the organic cherries so I could spread them around more in batter. Cherries help with the arthritis I have. I did not use the maple syrup. I substituted coconut sugar for it, saving me 26 calories. I feel so good eating healthy and losing weight is an added bonus. Can’t wait to get your books. Thanks again!
Thoughts on how to modify the almond flour recipe you linked to? Especially with respect to the orange juice, which would be additional liquid in that recipe?
Maybe just use orange zest for an almond flour version, so you don’t have to worry about the liquid OJ? I haven’t experimented with it yet!
My picky son loves these muffins. He would eat them all if I let him. I love it because I know he’s getting a healthy breakfast or treat that’s feeding his body.
FANTASTIC!!! I was looking for a low carb treat and due to allergies needed something nut allergy friendly. These are just the thing! Moist and yummy!
I did use Monkfruit(classic) instead of maple syrup.This worked out just fine!
Can you make this into a loaf of bread instead of muffins?
I only have frozen cranberries. will that make the muffins soggy?
Yum, I’m going to make these today!
Can these freeze?
Yes, I think they would freeze well.