Orange-Cranberry Muffins (Grain-Free, Paleo)

Bursting with tart fresh cranberries and zesty orange, these orange cranberry muffins are moist, light and perfect for Christmas, or anytime of the year!

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One of my personal favorite Christmas traditions is to bake something special for my family to eat with breakfast on Christmas morning. It usually consists of something that doesn’t require a lot of time in the kitchen and can be prepared the night before and simply baked in the morning. Last year I whipped up these cranberry orange muffins on a whim and they were a huge hit!

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The combination of cranberries and orange just says “holidays” so well, and has always been a favorite combination of mine. The tartness of the cranberries and the sweetness of the orange balance each other out so perfectly.

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Not to mention these will also make your house smell divine!

In fact, even if you’re not a fan of of orange and cranberry, I highly recommend baking these muffins simply to make your home smell like Christmas morning.

Then spread some holiday cheer and invite your neighbors over to eat them. They’ll be jealous that your home smells like Santa’s workshop!

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I chose to use fresh cranberries in this recipe because I like how they burst with tart flavor when baked, it’s the perfect contrast to the sweetness of the orange juice. But if you’re not a fan of sour cranberries or simply can’t find fresh ones, I’m sure fruit sweetened dried cranberries would work as well. 

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Orange-Cranberry Muffins (Grain-Free, Paleo)

Bursting with tart fresh cranberries and zesty orange, these orange cranberry muffins are moist, light and perfect for Christmas, or anytime of the year!

  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

1/2 c coconut flour

1/3 c arrowroot flour

2 eggs

1/2 c maple syrup

1 tsp vanilla extract

3/4 c orange juice

1/2 c coconut oil

1 Tbs orange zest

1 tsp baking soda 

1/2 tsp cinnamon

1/2 tsp salt

1 c fresh cranberries

Instructions

Preheat oven to 375° F and line a muffin tin with 12 muffin liners. 

 

1. In a large bowl, combine the eggs, maple syrup, vanilla, coconut oil, and orange juice until thoroughly mixed. 

 

2. Add the dry ingredients and stir until smooth. Let the batter to sit for 5 minutes to allow the coconut flour to absorb.

 

3. Gently fold in the cranberries.

 

4. Scoop about 1/4 cup of the batter into the muffin tin and bake at 375° F for about 12-15 minutes or until a toothpick comes out clean. 

 

5. Remove from the oven and allow to cool before serving. 

 

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