These Cranberry, Orange & Pecan Muffins are the perfect combination of tart and sweet. By using fresh cranberries rather then dried cranberries (which are packed with sugar) these are naturally sweetened with just honey and orange juice. They are Paleo, Dairy Free, Grain Free, Gluten Free & Specific Carbohydrate Diet Legal.
Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.
I have previously steered clear of cranberry muffins and loaves as I found the batters were always too sweet, over compensating for the sour berries. I can truthfully say that these are the first cranberry muffins I have ever tasted that I absolutely love. I used fresh cranberries rather than dried, to ensure each bite has a hint of tart flavour which is perfectly contrasted with the sweet orange zest. I love how juicy the cranberries become once baked, together with the crunchy pecans this results in a delicious muffin with lots of great texture. I have managed to quickly eat my way through a batch, enjoying them slightly warm for breakfast or as healthy protein packed afternoon snack. These Cranberry Orange muffins also freeze well so you can double the recipe and store them in the freezer for up to 2 months.
Love tasty muffin recipes? Here are a few others you might enjoy:
- Lemon Blueberry Muffins
- Chunky Monkey Muffins
- Zucchini, Lemon & Poppy Seed Muffins
- Apple Cinnamon Muffins Topped with Pecans
- Butternut Squash, Spinach & Feta Muffins
- Zucchini, Cheddar & Pancetta Muffins
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Cranberry, Orange & Pecan Muffins
Ingredients
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp baking soda
- 2 eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp coconut oil melted
- 1 cup cranberries
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, donโt over mix
- Using a spoon, gently stir in the fresh cranberries and chopped pecans
- Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
- Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I entered ingredients into carb manager and there are 128 net carbs in entire recipe divide that by number of muffins you make. If you take out honey and replace with a sweetner the total drops to 59 net carbs divide that by number of muffins you make. If you are going by recipe making 10 muffins there is 12.8 net carbs with honey and 5.9 with sweetner
Do u chop the cranberries first?
Iโm making these now, and the batter is really thick! I double checked the ingredients and I have everything in there correctly. I donโt know how Iโm going to gently stir in the cranberries without destroying them. Is this how itโs supposed to be?
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I ย went for seconds! I’m going to make them again today or tomorrow, and was wondering if I ย made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Whow what a lot of nice recipes. No gluten low carbs, excellent.
Can you use regular flour instead of the almond and coconut? Can you use melted butter or another oil instead of the coconut melted oil?
Sounds delicious, ย but we arenโt keen on the different oils and flours.
Thank you.
I want to make these muffins but donโt have coconut oil..Can I substitute with something else??
I like the combination of ingredients
If I wanted to make this in a loaf pan What would I do different You say to defrost the cranberries before adding, question is would I drain them?ย
Thanks
Made these today and the entire family agreed they are fantastic. Will definitely be making these again for Thanksgiving. I subbed grass-fed butter for the coconut oil and used tangerine juice instead of the orange to ramp of the orange flavor. They were perfectly sweet, moist and tender muffins. Thank you so much for the great recipe.
Can I use the almond and coconut flour with another flour as I can’t take nuts or like coconut. As would’ve to try these
Thanks..for the Cranberry & orange muffins