Image of delicious Cranberry Orange Muffin recipe on a plate
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Cranberry-Orange Breakfast Muffins

A moist and delicious muffin bursting with cranberries that is perfect at holiday time or any time of the year!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 muffins
Author: Lynette ~ TheGrain-FreeKitchen.com

Ingredients

Instructions

  • Preheat oven to 325 degrees F.
  • In a food processor, pulse the cranberries about 5 - 6 times. You want it to look like it's been diced, be careful not to liquefy it! Add the chopped orange and pulse twice more.
  • Place cranberry mixture in a small bowl and add the coconut sugar and diced orange rind. Stir to combine and set aside.
  • In a large bowl, sift together the almond flour, baking soda, salt, cinnamon and nutmeg.
  • In a small bowl, combine the eggs, honey, coconut oil, orange extract and orange juice.
  • Add the egg mixture to the dry ingredients and stir until just mixed. Add in the cranberry mixture and stir until mixed in.
  • Using a spoon or ice cream scoop, fill lined muffin tins 3/4 full. Bake for 25 - 30 minutes. Check by inserting a toothpick into the center of a muffin. If it comes out clean, they're done.
  • Cool and serve.

Notes

Can be stored in an airtight container for 3 - 4 days, but...these muffins will be gone long before then. 
Note: if for some reason you are adverse to the taste of orange rind, cut the rind amount in half.
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