Who else is a muffin person?!
I absolutely love muffins: they’re light, fluffy and SO delicious paired with a hot cup of coffee in the morning. Since being gluten free, I rarely have muffins anymore. Coming up with some easy gluten free muffin recipes is key!
When it comes to muffins, I love them ALL! Blueberry, pumpkin, chocolate chip, cranberry, they are all so good. The two that take the win for me are cranberry and blueberry muffins. They remind me of this adorable bakery my Mom used to take me to as a little girl in the town I grew up. It’s called French Memories bakery and they had the BEST blueberry and cranberry muffins that had this delicious sugar crumble top.
Here’s what you’ll need to bake these cranberry muffins:
- Cranberries: Fresh cranberries are a must for cranberry muffins. These are the key featured ingredient.
- Orange: All you need is one fresh orange and the zest to add a little zing to your muffins.
- Coconut Oil: This adds healthy fats to this recipe, a key ingredient.
- Vanilla Extract: Vanilla sweetens these paleo muffins naturally.
- Pure Maple Syrup: Naturally sweetens the cranberry muffins.
- Blanched Almond Flour: This adds structure to the muffins, binding them together.
- Coconut Flour: Adds fluffiness to the muffins
Once you’ve got all your ingredients together, it’s as easy as mixing up the wet ingredients, mixing up the dry ingredients, stirring them all together, and then baking up your beautiful muffins!
Paleo Cranberry Orange Muffins
Yield 10 Muffins
- 2 1/3 c. Almond Flour
- 1/3 c. Coconut Flour
- 1/2 tsp Baking Soda
- 2 Eggs
- dash Orange Zest
- Fresh Squeeze Juice 1/2 Orange
- 1 tsp Vanilla Extract
- 1/4 c. Maple Syrup
- 2 tbsp Coconut Oil melted
- 1 c. Cranberries
- dash of Cinnamon
- dash of Coconut Sugar or Granulated
- Preheat oven to 350 degrees F
- In a large bowl add: eggs, vanilla, melted coconut oil, maple syrup, orange juice and zest. Then whisk ingredients all together.
- Add the baking soda, flour and cinnamon. Then fold in ingredients until combined.
- Next, stir in the cranberries and keep a few aside to top off each muffin.
- Line a muffin tin baking sheet with muffin tins to avoid the muffins stick. Using a 1/4 cup add a 1/4 cup of batter to each muffin tin. Make sure muffins are pressed down and top each one off with cranberries and a dash of coconut sugar or regular granulated sugar.
- Bake in the oven for 20-25 minutes and allow muffins to cool completely.
Feel free to add pecans or walnut for added crunch and texture.
Enjoy these in the morning or as a snack with a little butter or almond butter!
Have a blessed and beautiful day. I love seeing all of your creations, share them with me Tag @theempowerist on IG or direct message me!
With Love & Gratitude, Carly