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, don’t 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 served these for a brunch, I eliminate the cranberries, but added extra one tablespoon of oil. I used canola oil instead of coconut oil. Also didn’t have coconut flour instead I used 1/3 cup GF all purpose flour. I used Bout 3/4 cup of orange juice. Mixed them to bake. I am impressed with taste and the texture. Next time I will add an extra tablespoon of oil make it moist.
My problem is that you said stir a low speed it should have been beat or mix because stir is with the spoon so they didnt come right. My bad
1/4 cup has 4 tablespoons a sugar not 4 teaspoons of sugar
Can I substitute stevia for honey? If yes, are there any other changes required to the recipe!
Very easy to make / tastes fantastic
I’m new to vegetarian eatting, do you need both types of flour and what can tou use instead of the coconut oil?
Thanks for any help you can give me.
Made these last night and also made your lemon blueberry muffin and few things, 1)this recipe doesn’t call for salt, didn’t realize till after I put batter into tins 2)when I made the batter I was surprised how dry it was 3)then when I made the batter for the lemon blueberry muffin it was SO MUCH better. You use more eggs and coconut oil in the blueberry ones and there’s salt. Is there a reason why both of these recipes are so different? I’m planning on using the batter for the blueberry muffin when I make these cranberry ones next time.
You should give nutrition on your recipes.
I just made these and they are delicious!
LOVE, LOVE, LOVE these muffins!
AWESOME flavors! Have to admit that I use more orange zest and love that bright taste! The cranberries add a tart, zesty zap and pop when you bite them! Typically I use walnuts, but the pecans are are really nice add!! To put it simply, these muffins have a great texture and lots of flavor and I definitely recommend them!! 👌
Made these muffins today. They are amazing. I used 1 cup of orange juice, zest from one medium-size orange, and 1 tbls of vanilla extract. Super delicious. Everyone loved it. Thanks for sharing