Orange Cranberry Muffins
Delightful muffins blending zesty oranges and tart cranberries, perfect for breakfast, brunch, or snacks.
Ingredients
Dry Ingredients
- 1.5 cups almond flour Adds nuttiness and moisture.
- 0.5 cups coconut flour Gluten-free, contributes light texture.
- 1 teaspoon baking soda Provides rise.
- 0.25 teaspoon salt Enhances flavor.
Wet Ingredients
- 3 large eggs, room temperature Essential for structure.
- 0.5 cups honey Natural sweetener.
- 0.25 cups coconut oil, melted Keeps muffins moist.
- 1 orange zested and juiced Provides citrus flavor.
- 1 teaspoon vanilla extract Adds warmth.
Main Ingredients
- 1.5 cups fresh cranberries, halved Provides tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or lightly greasing it.
Mixing Dry Ingredients
- In a bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined.
Mixing Wet Ingredients
- In another bowl, whisk together the eggs, honey, melted coconut oil, orange zest, orange juice, and vanilla extract until smooth.
Combining Ingredients
- Gently fold the wet ingredients into the dry ingredients until just combined, without overmixing.
- Fold in the halved cranberries.
- Fill each muffin liner three-quarters full with the batter.
Baking
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for smoother batter. Chill cranberries if using frozen to avoid moisture. Customize with nuts or chocolate chips.