Sweet and tangy with a mouthful of delicious flavor, these cranberry orange muffins are a perfect breakfast on the go, or snack anytime!
Has this ever happened to you? You have your busy schedule all worked out to the last second, and then something comes along and throws it for a loop?
On those days, grabbing a quick breakfast is essential to keeping yourself going strong. If you are in a hurry, then that may off the table for you. (so to speak) What do you do?
I totally get it, I have been there so many times myself. With a busy homestead, 3 active kids and hubby, there are days I forget that I haven’t eaten at all until sundown. By then, I am a ravenous wolf, seeking to devour any food I can get my hands on. Even food that is full of things I need to avoid, like gluten and highly processed sugar.
Of course, when I do things like that, I get headaches, joint aches and all the other things that go along with gluten intolerance. It’s not a lot of fun to deal with.
But, these delicious muffins are perfect for breakfast on the run. They are quick and easy to bake up, and freeze well. When you need a quick snack, just grab one and allow to thaw a few minutes at room temperature and you’re ready to go!
The best part is that they are totally gluten free. With some amazingly nourishing ingredients as well.
- Almond flour is a great source of protein, with 7 grams per serving. It’s also low on the glycemic index, meaning it won’t spike your blood sugar.
- Cranberries are full of anti-oxidants, Vitamin C, and have been used to help treat bladder and kidney infections. They are also lower in carbs, with only 7.6 grams for a 100 gram serving.
- Coconut oil is a medium chain triglyceride that is a healthy fat.
- Honey is an all natural, low processed form of sweetener that you can obtain quite easily. (if you want to know more about keeping bees, read the post here)
Now, off to make some deliciousness! Note, the dried cranberries I used here are not the “craisins” that are full of sugar. They are without added sugar. You can find the ones I used here.
Here’s your little tip for the day…when you remove the muffins from the oven, turn them in the pan on their side. That will let the steam and heat escape from the bottom of the pan and your muffins won’t end up soggy**
Cranberry Orange Muffins (paleo, gluten free)
- 2 cups almond flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup freshly squeezed orange juice
- ⅔ cup honey
- ½ cup coconut oil measured in liquid state
- 1 cup fresh cranberries OR 1/2 cup dried cranberries
- Preheat oven to 400 degrees F.
- If you are using dried cranberries, measure out the orange juice in a large measuring cup and allow the cranberries to rehydrate in the juice.
- In a medium mixing bowl, add the almond flour, baking powder, and salt together.
- Whisk to combine.
- In a separate mixing bowl, beat the eggs.
- Add honey, coconut oil, orange juice and rehydrated cranberries.
- Mix well to combine.
- Pour the dry ingredients into the wet and stir well.
- Scoop ⅔ cup of muffin batter into a medium sized muffin pan, lined with papers or greased with coconut oil.
- Bake for 17-20 minutes, until cooked through in the center.
Will you make these muffins for your next brunch or gathering? How about for a quick and easy breakfast? Be sure to pin this for later, too!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.