Gluten-Free Cranberry Orange Almond Flour Muffins

Gluten-Free Cranberry Orange Almond Flour Muffins

Tender almond flour muffins studded with tart cranberries and bright orange zest.

Total 40 min Makes 12 muffins Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

These muffins use almond flour for a moist, naturally gluten-free crumb with a nutty backdrop that pairs well with tart fresh cranberries and fragrant orange zest. A touch of honey adds subtle sweetness without overpowering the citrus. They work well for breakfast, brunch, or an afternoon snack alongside coffee or tea.

Ingredients

  • 3 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh cranberries, halved
  • 1 tablespoon coarse sugar, for topping

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the almond flour, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, honey, melted coconut oil, orange zest, orange juice, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.

  5. Fold in the halved cranberries until evenly distributed.

  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with coarse sugar.

  7. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

  8. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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    Gluten-Free Cranberry Orange Almond Flour Muffins

    These muffins use almond flour for a moist, naturally gluten-free crumb with a nutty backdrop that pairs well with tart fresh cranberries and fragrant orange zest. A touch of honey adds subtle sweetness without overpowering the citrus. They work well for breakfast, brunch, or an afternoon snack alongside coffee or tea.

    40 min 12 muffins 220 cal

    Ingredients

    • 3 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1/3 cup honey
    • 1/4 cup melted coconut oil
    • 1 tablespoon orange zest
    • 1/4 cup fresh orange juice
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh cranberries, halved
    • 1 tablespoon coarse sugar, for topping

    Method

    1. 1

      Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a large bowl, whisk together the almond flour, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the eggs, honey, melted coconut oil, orange zest, orange juice, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.

    5. 5

      Fold in the halved cranberries until evenly distributed.

    6. 6

      Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with coarse sugar.

    7. 7

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

    8. 8

      Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.