All healthy muffins aspire to be as light, fluffy and flavorful as these Cranberry Orange Muffins! They’re nice and wholesome with the goodness of almond flour, and they’re studded with fresh cranberries and bursting with fresh orange flavor. They’re gluten-free and dairy-free with no refined sugar, and they come together in one bowl!

Healthy cranberry orange muffin on a white plate

‘Tis the season for all things cranberry and orange! It’s one of my favorite flavor combinations, so I’m always looking for new ways to enjoy it.

My cranberry orange sauce is always on my holiday menu, and these sugared cranberries with orange zest add a festive sparkle to my cheese board or atop my mini cheesecakes.

Since this time of year is filled with so many indulgences, I wanted a way to enjoy the flavors of cranberry and orange in a healthier way.

These Cranberry Orange Muffins were inspired by my almond flour blueberry muffins. They have a light, fluffy texture and they hit all the marks in the flavor department.

They’re just perfect for season!

Healthy cranberry orange muffins on a wire rack

Why you’ll love this recipe:

  • These healthy cranberry orange muffins are light and fluffy in texture, yet they’re also nice and hearty because they’re made with almond flour.
  • They’re studded with fresh cranberries and are bursting with the flavors of fresh orange, maple and vanilla.
  • It’s an easy recipe that comes together in about 15 minutes in one bowl.
  • Muffins are refined sugar free, grain free, gluten-free, dairy-free and paleo friendly.

Recipe ingredients

This cranberry orange muffin recipe only includes 9 ingredients, and many can be customized using what you have on hand.

The muffins are grain and gluten-free as they’re made with almond flour, which lends a light yet hearty texture.

They’re sweetened with a combination of fresh orange juice and maple syrup, so they’re refined sugar free.

Cranberry orange muffin recipe ingredients

Ingredient notes

  • Cranberries. Use fresh or frozen cranberries. If frozen, thaw slightly and blot dry with a paper towel.
  • Almond flour. Be sure to use almond flour — not almond meal. Almond meal includes the skin of the almonds which can lend a mealy texture.
  • Oranges. Use fresh orange juice for best results as the flavor really shines, and you can also incorporate the orange zest for maximum flavor!
  • Maple syrup. The maple syrup adds a wonderful flavor to these gluten free cranberry orange muffins, but it may be substituted with honey if you prefer.
  • Eggs. There are 4 eggs in this recipe, which may seem like a lot. They’re necessary to provide structure as almond flour does not contain any gluten.
  • Oil. I used olive oil as I love the flavor, but it may be substituted with whatever oil you have on hand.
Cranberry orange muffin on a white plate with paper liner removed

How to make this recipe

This cranberry orange muffin recipe comes together in one bowl in no time, and they bake up super quickly!

Pro tip: Use fresh orange juice for best results. The flavor really shines and the orange zest adds even more orange flavor.

Full recipe instructions are in the recipe card below.

How to make cranberry orange muffins
  1. In a large bowl, whisk together the eggs, oil, orange zest and juice, and maple syrup until combined.
  2. Add the almond flour, baking powder, baking soda and salt, and whisk until well incorporated and no lumps remain.
  3. Gently fold in the cranberries.
  4. Divide the batter evenly between (12) muffin cups in a standard muffin pan lined with paper liners.
  5. Bake for 15-20 minutes or until golden brown and set.
  6. Remove from heat and cool the cranberry orange muffins in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
Healthy cranberry orange muffins cooling on a wire rack

Recipe notes

  • Pro tip:  For best results, use fresh orange juice as it makes the flavor really shine.  You can also incorporate the orange zest for maximum orange flavor!
  • Use fresh or frozen cranberries.  If frozen, thaw slightly and blot dry with a paper towel before adding to the batter.
  • Store cranberry orange muffins in an air tight container at room temperature for up to 3-5 days or in the refrigerator for one week.  They may also be frozen for up to 3 months!
Cranberry orange muffins cut in half on a plate with orange and cranberries

More cranberry recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and don’t forget to snap a photo and tag me at @flavorthemoments on Instagram!

Healthy cranberry orange muffin on a white plate

Healthy Cranberry Orange Muffins

Healthy Cranberry Orange Muffins are light, fluffy and bursting with orange flavor and fresh cranberries. These gluten-free muffins are made with almond flour, contain no refined sugar and come together in just one bowl!
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Ingredients

  • 4 large eggs
  • 1/2 cup olive oil or your favorite oil
  • 1 tablespoon orange zest
  • 1/3 cup orange juice
  • 1/3 cup maple syrup
  • 2 cups almond flour not almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh cranberries leave whole if small, or cut in half if large

Instructions 

  • Preheat the oven to 350 degrees and line a standard size muffin pan with paper liners.
  • In a large bowl, whisk together the eggs, oil, orange zest and juice, and maple syrup until combined.
  • Add the almond flour, baking powder, baking soda and salt, and whisk until well incorporated and no lumps remain.
  • Gently fold in the cranberries.
  • Divide the batter evenly between the (12) muffin cups and bake for 15-20 minutes until lightly golden brown and set.
  • Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!

Notes

  • Pro tip:  For best results, use fresh orange juice as it makes the flavor really shine.  You can also incorporate the orange zest for maximum orange flavor!
  • Use fresh or frozen cranberries.  If frozen, thaw slightly and blot dry with a paper towel before adding to the batter.
  • Store cranberry orange muffins in an air tight container at room temperature for up to 3-5 days or in the refrigerator for one week.  They may also be frozen for up to 3 months!

Nutrition

Serving: 1muffin, Calories: 241kcal, Carbohydrates: 12g, Protein: 6g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 154mg, Potassium: 65mg, Fiber: 2g, Sugar: 7g, Vitamin A: 111IU, Vitamin C: 5mg, Calcium: 80mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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