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!
1cupfresh cranberriesleave 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!