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    Home » Breakfast and Brunch Recipes

    Cranberry Orange Muffins

    Published: Nov 30, 2021 · Modified: Jun 17, 2023 by Jennifer Brown · This post may contain affiliate links · 4 Comments

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    Almond flour cranberry orange muffins are sweet, tart, and make for a perfect breakfast or snack! These easy SCD muffins are also paleo, gluten free, grain free, dairy free, and refined sugar free.

    A stack of healthy muffins on a white plate.

    This time of year the stores are filled with fresh cranberries, and pairing them with fresh orange juice is just delicious!

    Enjoy these healthy cranberry orange muffins on their own or with breakfast or brunch all season long!

    Ingredients

    Ingredients for the muffins; almond flour, cranberries, baking soda, salt, cinnamon, vanilla extract, honey, clementine juice, clementine zest, eggs, and olive oil.

    Almond Flour - Using blanched finely ground almond flour will yield the best results.

    Clementine Juice and Zest - Valencia or navel oranges can be used instead.

    Olive Oil - Melted coconut oil can be substituted for the olive oil if desired.

    Cranberries - I suggest using fresh cranberries as the frozen cranberries tend to make the muffins too moist.

    Directions

    Begin by whisking the dry and wet ingredients in separate bowls, then pour the wet ingredients into the bowl with the almond flour mixture, mixing until well combined (photos 1 and 2).

    Gently stir in the cranberries then fill the lined muffin cups almost to the very top with batter (photos 3 and 4).

    A four photo collage showing how to make the muffins. Photo one; the dry ingredients in a white bowl. Photo two; the wet ingredients in a separate white bowl. Photo three; the batter mixed together along with the cranberries. Photo four; the batter evenly divided among the muffin cups.

    Give the tin a few taps on the counter to help release any air bubbles from the batter, then place on the middle rack of the oven to bake for 20 to 25 minutes.

    The baked muffins in the muffin tin.

    Allow the muffins to cool on the counter for 10 minutes before transferring to a wire rack to cool completely.

    Storing the almond flour cranberry orange muffins

    The muffins can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.

    They can also be frozen for up to three months and thawed in the refrigerator overnight.

    Two hands reaching for a plate of muffins.

    Here are more healthy baked goods recipes to enjoy!

    • Almond Flour Pumpkin Bread
    • Healthy Zucchini Carrot Muffins
    • Clementine Bundt Cake
    • Almond Flour Vanilla Mug Cake

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    A stack of almond flour cranberry orange muffins on a white plate.

    Almond Flour Cranberry Orange Muffins

    by: Jennifer Brown
    Almond flour cranberry orange muffins are sweet, tart, and make for a perfect breakfast or snack! These easy SCD muffins are also paleo, gluten free, grain free, dairy free, and refined sugar free.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast, brunch, Snack
    Cuisine American
    Servings 11
    Calories 191 kcal

    Ingredients
      

    • 2 cups blanched finely ground almond flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ½ teaspoon baking soda
    • 2 large eggs (at room temperature)
    • ⅓ cup honey
    • 1 Tablespoon clementine zest
    • ¼ cup clementine juice
    • 2 Tablespoons olive oil (melted coconut oil can also be used)
    • 2 teaspoons vanilla extract
    • 1 cup fresh cranberries

    Instructions
     

    • Preheat oven to 325F. Line a muffin pan with 11 paper liners and set aside.
    • Rinse and drain the cranberries, discarding any that are bruised or shriveled.
    • In a large bowl whisk together the almond flour, cinnamon, salt, and baking soda.
    • In a separate bowl whisk together the room temperature eggs, honey, clementine zest, clementine juice, oil, and vanilla extract until well combined.
    • Pour the wet ingredients into the bowl with the almond flour mixture and mix until all of the ingredients are well incorporated.
    • Gently stir the cranberries into the batter before evenly dividing the batter between the muffin cups. The muffin cups should be filled until almost the very top.
    • Bake on the middle rack of the oven for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
    • After 10 minutes of cooling on the counter, transfer the muffins to a wire rack to cool completely. Enjoy!

    Notes

    • Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days. Muffins can also be frozen for up to 3 months. 
     
    The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 191kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 38mg | Fiber: 3g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
    Keyword almond flour cranberry orange muffins, paleo cranberry orange muffins, scd muffins
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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    Reader Interactions

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    1. Kristen

      January 16, 2023 at 10:17 am

      Loved this recipe. Thank you. Not sure if there’s an error or we used a different type of cranberry. 1 cup of fresh, whole berries for me was 4 oz, not 8. That would’ve been a lot of cranberry. 😉

      Reply
      • Jennifer Brown

        January 27, 2023 at 11:00 am

        Definitely an error, thanks for bringing it to my attention! I'm glad you enjoyed the recipe!

        Reply
    2. Jessica

      December 30, 2022 at 6:35 am

      Amazing! I used refined coconut oil as the sub for olive oil. I have made this recipe 5 times and have also changed it up making into a loaf. Definitely a weekly bake!

      Reply
      • Jennifer Brown

        January 06, 2023 at 11:35 am

        Yay! Glad you enjoy it Jessica!

        Reply

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