These Gluten-Free Cranberry Orange Almond Flour Muffins offer a delightful combination of tangy cranberries and citrusy orange flavors, complemented by the rich nuttiness of almond flour. Ideal for breakfast or a quick snack, these muffins are made with straightforward ingredients and are both gluten-free and dairy-free. The recipe is easy to follow, using common pantry staples, allowing you to enjoy moist and flavorful muffins without much effort. Perfect for those with dietary restrictions, these treats can be prepared swiftly, ensuring they become a favorite addition to your recipe collection.

Ingredients

• 2 cups almond flour
• 1/2 cup dried cranberries
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• 2 tsp vanilla extract
• 2 tbsp orange zest
• 3 medium eggs

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together almond flour, baking powder, and salt until well combined.
3. In a separate bowl, whisk together orange juice, maple syrup, melted coconut oil, vanilla extract, orange zest, and eggs until thoroughly mixed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dried cranberries gently.
5. Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Keywords: Gluten-Free, Breakfast, Snack, Almond Flour, Cranberry

Spice Rack: Vanilla Extract, Salt

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