Go Back
cranberry orange muffins

Cranberry Orange Muffins (paleo, gluten free)

Heather Harris


  • 2 cups almond flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup freshly squeezed orange juice
  • 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.