Cranberry and orange is one of my favorite winter flavor combinations. I love gingerbread, pumpkin and all that other stuff, but cranberry orange just seems so cheery! And over here in Berlin, Germany, where the sun rarely comes out in the winter, I need some cheering up. These muffins always do the trick!
I adapted these from my own grain-free lemon muffins. They’re like pound cake! Awesome grain free pound cake. No soggy muffins or funky texture going on over here. They’re dense, but not too dense. And weirdly enough, the texture is better on the second day. I always love that in a recipe because it means I can make these for a get together the day before and not have to worry about getting up early in the morning.
These cranberry orange muffins have orange zest, orange extract and orange juice. So I’m going to have to say that you have to be a fan of orange to like these. But if you don’t like cranberries, you can leave them out. And if you prefer to use fresh cranberries, that would be fine, too. Just note that the muffins won’t be as sweet. They’re not that sweet to begin with so if you’re giving these to kids, perhaps adding some white chocolate chips to the dough would be a good move!
The recipe only yields 8 muffins but is easy to double. I usually halve recipes since my husband and I can’t keep up with all the baked goods I make, but with these, I highly recommend making the 8 muffins and then freezing any leftovers you may have. Waking up to a dark and dreary day and then realizing you have these muffins ready to go is a great way to start your day!
Gluten Free Muffins Recipe
- 0.25 Coconut Oil or butter, melted
- 3 Egg
- 3 Honey
- 2 Orange Zest
- 3 Orange Juice
- 3 Plain Yogurt
- 1 Orange Extract
- 1 Dried Cranberries
- 1 Almond Flour 96 grams when weighed – please weigh!
- 2 Coconut Flour
- 1 Baking Powder
- 0.125 Salt
- Preheat the oven to 375°F.
- Line a muffin pan with 8 muffin liners.
- In a large bowl, mix together wet ingredients until well combined.
- In a separate medium bowl, mix together dry ingredients until well combined.
- Add the dry mixture to the wet and stir just until combined.
- Pour the batter into the prepared muffin pan.
- Bake the muffins for 15 – 18 or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
- Cover and store at room temperature for 3 days or past 3 days, store in the refrigerator.