Orange Cranberry Muffins
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Orange Cranberry Muffins are full of tangy flavor. These muffins are delightfully moist and perfect for all lectin-free, gluten-free, and sugar free diets.
When I saw these muffins on the gorgeous IG page of @lectin_free_eats by Mariola Pawul— I decided to make them immediately. Especially since I had a fresh bag of cranberries that I need to use stat or freeze. I guess the stars aligned that day (yesterday) because I whipped up a batch immediately.
This recipe was incredibly easy to follow and they came out just like her pictures. The ingredients in this recipe for Orange Cranberry Muffins will make 6 large muffins OR 12 smaller muffins. I cooked for the 30 minutes recommended, although the next time I may cook for 5 more minutes to brown the top a little more.
DIY Muffin Papers
Check out my blog tutorial on how to make your own DIY muffin papers with parchment paper.
Let’s talk about how to keep those muffins from sticking to the pan…
If you are going to grease the pan instead of using liners, I recommend checking out a compliant shortening from the Yes/No List here look under the category “oil/shortening” on the YES LIST OR you can use paper cupcake liners or silicone liners. I didn’t have any large size cupcake liners so I made some out of parchment paper. If you don’t have any liners and you want to make your own, check out my blog post on DIY Muffin Papers.
Orange Cranberry Muffins
INGREDIENTS
Here’s all the goodies you need to make Orange Cranberry Muffins.
2 1/2 c blanched almond flour
2 tsp baking powder
1/4 tsp iodized sea salt
1/2 c granulated sweeter like Swerve or Lakanto
3 eggs pastured
1/3 c melted ghee or compliant butter
6 tbsp A2 milk or almond milk
Zest one orange
1-2 c fresh cranberries
1 tsp tapioca starch
INSTRUCTIONS
Here’s how to make Orange Cranberry Muffins at home.
Preheat oven to 350°
Grease muffin tin or use paper or silicone liners
In a small bowl place the cranberries and orange zest, dredge with tapioca starch and set bowl aside
In a large bowl whisk the almond flour and baking powder together until combined and sifted
In a separate medium bowl whisk sugar, eggs, milk, ghee until glossy
Add the medium bowl of wet ingredients to large bowl of dry ingredients, combine with a spatula. Once combined add the bowl of cranberries and fold in with a spatula until cranberries are completely incorporated into batter
Using a 2-inch ice cream scoop, fill each muffin tin with 2 scoops of batter
Bake for 30 minutes until tooth pick comes out clean
KITCHEN TOOLS
Here’s the kitchen tools you’ll need to make Orange Cranberry Muffins at home.
Muffin tin
Muffin liners- here are my favorite silicone cupcake papers
Parchment Paper
Micro Plane - For the BEST zest!
2 inch Mechanical Scoop
Glass Bowls
Whisk
Silicone Spatula
Here’s the printable recipe…
Orange Cranberry Muffins
Ingredients
- 2 1/2 c blanched almond flour
- 2 tsp baking powder
- 1/4 tsp iodized sea salt
- 1/2 c granulated sweeter like Swerve or Lakanto
- 3 eggs pastured
- 1/3 c melted ghee or compliant butter
- 6 tbsp A2 milk or almond milk
- Zest one orange
- 1-2 c fresh cranberries
- 1 tsp tapioca starch
Instructions
- Preheat oven to 350°
- Grease muffin tin or use paper or silicone liners
- In a small bowl place the cranberries and orange zest, dredge with tapioca starch and set bowl aside
- In a large bowl whisk the almond flour and baking powder together until combined and sifted
- In a separate medium bowl whisk sugar, eggs, milk, ghee until glossy
- Add the medium bowl of wet ingredients to large bowl of dry ingredients, combine with a spatula. Once combined add the bowl of cranberries and fold in with a spatula until cranberries are completely incorporated into batter
- Using a 2-inch ice cream scoop, fill each muffin tin with 2 scoops of batter
- Bake for 30 minutes until tooth pick comes out clean
