Cranberry, Orange and Pecan Muffins
These Cranberry, Orange & Pecan Muffins are the perfect combination of tart and sweet. By using fresh cranberries rather then dried cranberries (which are packed with sugar) these are naturally sweetened with just honey and orange juice. They are Paleo, Dairy Free, Grain Free, Gluten Free & Specific Carbohydrate Diet Legal.
Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.
I have previously steered clear of cranberry muffins and loaves as I found the batters were always too sweet, over compensating for the sour berries. I can truthfully say that these are the first cranberry muffins I have ever tasted that I absolutely love. I used fresh cranberries rather than dried, to ensure each bite has a hint of tart flavour which is perfectly contrasted with the sweet orange zest. I love how juicy the cranberries become once baked, together with the crunchy pecans this results in a delicious muffin with lots of great texture. I have managed to quickly eat my way through a batch, enjoying them slightly warm for breakfast or as healthy protein packed afternoon snack. These Cranberry Orange muffins also freeze well so you can double the recipe and store them in the freezer for up to 2 months.
Love tasty muffin recipes? Here are a few others you might enjoy:
- Lemon Blueberry Muffins
- Chunky Monkey Muffins
- Zucchini, Lemon & Poppy Seed Muffins
- Apple Cinnamon Muffins Topped with Pecans
- Butternut Squash, Spinach & Feta Muffins
- Zucchini, Cheddar & Pancetta Muffins
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Cranberry, Orange & Pecan Muffins
Ingredients
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp baking soda
- 2 eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp coconut oil melted
- 1 cup cranberries
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
- Using a spoon, gently stir in the fresh cranberries and chopped pecans
- Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
- Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
Nutrition
Love this recipe. You can play around with the type of nuts n the number of cranberries or raisins if you desire. I do put more coconut oil in my recipe since it adds more moisture to the muffin.
I make these muffins with variations every week. No more store bought muffins for me.
Hello, I like the look of the muffins but can you use a different flours? I have allergies to both the flours and the pecans. I would love to try them other wise.
Can you used dried cranberries also?
I see many comments, but no answers. Ii realize they are comments. Is it possible you could answer them? I have the same questions & that would be be helpful.
Question – is it possible to omit the coconut flour and substitute an additional 1/3 c of Almond flour?
I was too lazy to make muffins, so I made a loaf! The house smells FANTASTIC!!!! It’s yummy; definitely a keeper recipe
I love cranberry “anything” but only cook with flour. Could you show how to make this recipe with white flour? Would greatly appreciate it.
I am excited to try this recipe tomorrow. I have everything but fresh cranberries since my local store ran out well before Christmas. I have unsweetened dry cranberries which I will bloom in hot water to rehydrate them the same way I do raisins for my banana muffins.
My goodness, so many crtics (and goofs) over 6 years, but so many well deserved accolades! For Personal Chef w/client on carb restriction – if you can’t figure it out, get a different job. Don’t sue the blogger based on your inabilities! Carbs – 18g w/5g fibre so net 13. You can lower that by making sugar free maple syrup to replace honey. I use this a lot. I figure it changes taste slightly but trying to get rid of the white death – same as AP Flour. I would be all for adding lemon pieces and zest but I am a lemon lover. I would NEVER change the fresh cranberries, not many things like the burst of a fresh cranberry! These look absolutely great.
I haven’t made these yet, but I did read the commentary and it mentioned that the sweet orange zest balanced out the tartness of the fresh cranberries….I don’t think of orange zest as sweet and the time I used cranberries in a smoothie it was extremely sour. Does the orange zest actually help a very tart berry?
Hi! Can I use avocado oil instead of coconut oil?
Can I use gluten free 1:1 flour in place of the almond and coconut flour?
I don’t cook/bake much, but these look delicious! Can regular flour be substituted for the coconut & almond flours? If so, how much? Would that change the taste? Thanks!!
Amazing!! One alteration I did was use my maple fermented cranberries. So yummy. Thank you for sharing this!
Have you tried this recipe using gluten free flour instead of almond flour? If one is allergic to almonds, this is a no go recipe.
Hello, I’m very limited on Saturated fat. Would there be a way to reduce saturated fat on this recipe? thanks
Have you used flax eggs successfully?
Can both flours be replaced with all purpose flour? Same measurement?
I baked these yesterday. Unfortunately mine didn’t rise at all, despite following the method Nigella recommended. The outside got a little overdone while I attempted to get them cooked through. The middle of the muffins were undercooked when I took them out 😔
They tasted great however.
Great recipe! Just a note about dried cranberries vs. fresh – Natural Grocers sells their own brand of dried cranberries which are sweetened with apple juice instead of sugar. They are plenty sweet enough for me and a wonderful alternative to sugar sweetened cranberries.
Delicious!! A definite keeper. And they look
Professional! Be sure to put the cranberries on top! Yummy!
If you’re looking for a healthy muffin, these might do. I don’t love the texture of the almond/coconut flours in these and the tops brown before the inside is really done (even after leaving them in the muffin pan for the full 20 minutes)- at least this was my experience. I think I’d like them if not for the texture and maybe a little bit more sweetness.
Being vegan I swapped eggs for flaxseed and water. Plus I am allergic to almonds and used gluten free oat flour. I substituted 1 3/4 C and didn’t use the coconut flour. Only made 9 muffins and only took 20 minutes. Family loved them.
I took photos but can’t figure how to attach. Sorry
If I use regular flour do I need to make any changes? If I missed it the comments sorry. These look yummy. Can’t wait to try them
Love these muffins so tasty, love the tart juicy explosion when you bite into the cranberry and the crunch of the pecans, they are just perfect, and very filling too. Thanks for the recipe.
do you think it would work with regular all purpose flour?
Can these be frozen?
Your recipe looks amazing and I’m excited to try. I’m not supposed to have almond flour, can I use all coconut flour? If not, what are some options? Thank you!
This recipe did not work out at all for me. They totally fell apart, they were grainy, and basically not tastey at all.
This muffin was absolutely delicious! So light and full of flavours. It was just the right amount of tang and sweet and they look so pretty. I will be making these again!
Quick questions
We have nut allergies, could flaked almonds be used instead of pecans? Any fresh blueberries instead of cranberries
I followed your I instructions carefully, but I was disappointed. Even though I took the muffins out a few minutes early, they were browned on the bottom and dry and crumbly. The flavors taste good, but did not hold together like my other GF almond muffins.
Can you use just almond flour
I cannot find coconut flour What else should I use?
These sound delicious. I will make later, I am trying to lose weight cubes 2048. Thank you so much.
Can I use just ordinary flour?
I would really like to avoid buying two different types of flour, especially since I just bought a new bag of all purpose flour. I’ve never used almond or coconut flour. Hopefully using what I have will make some delicious muffins. Actually I have a delicious recipe for Cranberry Orange Nut Bread I make during the holidays. It calls for regular flour. I will be trying this recipe since I need to do some grocery shopping anyway. Try making the bread I mentioned above. **
Muffins are delicious. Thank you.
My family really enjoyed the taste. Shall certainly be making more!
It would be better if the quantities were listed in grams instead of cups. Everyone has a different method of scooping measuring cups, but measuring by weight is constant.
how big should the cups be? Thanks for the answer.
I made these with almond and rice flours and no nuts. Also used regular vegetable oil. These are the best gluten free muffins yet! They are addictive! I brought a couple to my Mom, she loves them just as much as did a friend of my sonswho has celiac disease. I am just hoping I can still get cranberries.
Excellent recipe! They turned out perfect and everyone loved them. Thank you for the recipe.
Can this be made with regular flour
Hi there. I do not have almond or coconut flour. Can i sub ordinary all purpose or SR flour or combo of both?
A very good muffin that is not only good but made with all healthy ingredients! Plan to make them for a brunch coming up with GF family/friends.
I would love to make these but I would like to know if there is an alternative flour that can be used instead of almond. My daughter is allergic to almonds.
I’ve just printed this recipe and am anxious to try it but wanted to know if an All-purpose gluten free flour can be substituted for the Almond and Coconut flours? Thanks
Can I use applesauce instead of egg and vegetable oil instead of coconut oil?
I can’t have egg or coconut.
Thank you
Can you use whole berry cranberry sauce instead of fresh cranberries we only can get fresh cranberries at Thanksgiving and Christmas.
No unfortunately I would not recommend using cranberry sauce because it is too liquidy and will change the consistency of the batter. If you are unable to get access to fresh or frozen cranberries then dried cranberries would work instead.
Unfortunately, these muffins stuck to the paper cupcake liners and basically crumbled when eating them. Flavor isn’t bad, a bit gritty which is to be expected.
I can’t find almond flour or coconut flour can I use all purpose flour