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Home » Recipes » Breakfast » Orange Cranberry Muffins (grain free)

Orange Cranberry Muffins (grain free)

By Taesha Butler November 29, 2015 (Updated November 20, 2021) 9 Comments

Servings9
Jump to Recipe
5 from 3 votes

These Orange Cranberry Muffins are moist, delicious, sweet, and everything that traditional orange cranberry baked goods are, except I made these suckers totally grain-free, dairy-free, and naturally sweetened with dates. It’s the glory of the traditional Christmas taste that we all love…just a tad bit healthier.

Grain-free Orange Cranberry Muffins in a tray

Chrismasifying our house

Guys, I’ve been busting at the seams for weeks for it to be the day after Thanksgiving. And not because of Black Friday (I was never much of a crowds or shopping kinda girl). But because it means it is socially appropriate for my Christmas-crazed side to shine.

My little family’s day-after-Thanksgiving tradition is to Christmasify our house and life as much as possible… All while staying put in our warm house and cozy jammies. We play the classic Christmas songs (All I want For Christmas Is You is my Christmas jam), put up our tree, and bake (oh, how we bake).

One of my absolute favorite flavors of the season is the glorious, tangy combo of orange and cranberries.

Presenting the ingredients necessary to make this delicious muffins recipe

Orange and cranberries combo

It’s tangy. It’s sweet. And it’s fantastically Christmas! Bahhhhhhh I just love this flavor combination so much that I couldn’t possibly pass up creating my own little TNN recipe inspired by it.

And of course it had to be muffins. Because we all know how much I love anything and everything that comes out of a muffin tin…. 

One of the Orange Cranberry Muffins in front of a stack of more muffins in the background.

More healthy muffins

  • One-Bowl Carrot Paleo Muffins
  • Paleo Blueberry Banana Muffins
  • Veggie-Loaded Chocolate Protein Muffins
  • Healthy Morning Glory Muffins
  • Mini Whole Wheat Blueberry Muffins (with squash)

Enjoying these orange cranberry muffins?

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Print Recipe
5 from 3 votes

Orange Cranberry Muffins (grain free)

These Orange Cranberry Muffins are moist, delicious, sweet, and everything that traditional orange cranberry baked goods are, except I made these suckers totally grain-free, dairy-free, and naturally sweetened with dates. It's the glory of the traditional Christmas taste that we all love…just a tad bit healthier.
Course: Breakfast
Cuisine: American
Keyword: cranberry muffins recipe, easy healthy muffins, orange muffins recipe
Servings: 9
Calories:
Author: Taesha Butler

Ingredients 

  • 1/4 cup coconut flour + 2 tablespoons
  • 1/4 cup almond meal + 2 tablespoons
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 6 medjool dates, pitted
  • 1/4 cup coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon orange zest
  • 1/4 cup fresh squeeze orange juice
  • 1 cup fresh cranberries

Instructions 

  • Preheat your oven to 350 F degrees and line a muffin tin with paper lines or silicone liners (I find that silicone liners almost always work better with coconut flour muffin recipes, as it doesn’t stick as much to the silicone).
  • Sift all the dry ingredients into a medium bowl. Set the bowl aside when done. Sometimes almond meal has big chunks of nut that wont make it through the sifter. That’s okay, just pitch those bigger pieces. We want a really fine grain flour to make these muffins soft and fluffy.
  • In a blender, combine eggs, pitted dates, coconut oil, vanilla extract, orange zest, and orange juice. Blend until the mixture is smooth and the dates are well chopped. 
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until the batter is smooth and lump-free.
  • Gently fold in fresh cranberries to the batter.
  • Using a 1/4 cup measuring cup, portion the batter into the lined muffin tins. Bake for 20-25 minutes, or until the tops of the muffins start to turn a golden brown.
  • Remove from oven and allow muffins to cool completely before enjoying.

Notes

Store in fridge for up to a week or in freezer for up to a month.

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

This post contains Amazon affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kicks The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest

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Filed Under: Breakfast, Grain Free, Muffins

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. S Rager

    November 29, 2015 at 3:26 pm

    I’m allergic to almonds and most all tree nuts. But not coconut. Is there a substitute for almond meal?

    Reply
  2. Jennifer

    November 30, 2015 at 1:58 pm

    Taesha, a great substitute for almond meal is sunflower seed meal. I use it as a substitute in recipes calling for almond meal/flour for my tree-nut allergic kiddos. In case you would like to give it a try before recommending, here is the one I buy (bonus: it is made in a peanut & tree nut free facility): http://www.amazon.com/Sunflower-Seed-Meal-Gerbs-Allergen/dp/B00EQB5A9A

    Reply
    • Taesha Butler

      December 7, 2015 at 9:15 pm

      Good to know! Thank you for the feedback!

      Reply
  3. Helen

    December 7, 2015 at 8:38 pm

    I made these and they came out with an unpleasantly damp texture. I’m pretty sure it was the coconut flour. Honestly I don’t recommend this recipe.

    Reply
    • Taesha Butler

      December 7, 2015 at 9:13 pm

      I’m sorry they were too moist! Often coconut flour recipes are very tricky when it comes to liquids, as the coconut flour needs to absorb the liquids before being baked and then the baked good must cool completely before being eaten (otherwise very mushy). However, these muffins were quite the opposite for me and the other people I know that have made it! I’ll have to remake the recipe a few more times and see if I can figure out what happened.

      Reply
      • Helen

        December 11, 2015 at 5:06 am

        Taesha,
        Thanks for sharing your tips and ideas, I will keep them in mind when I re-try the recipe. I have noticed the same things as you with recipes involving non-grain flours, especially coconut, but if it worked for you I’m sure something can be amended this time around. Cheers

        Reply
  4. Courtney

    December 12, 2015 at 10:25 pm

    I’ve made these 3 times and I’ve loved them very much!

    Reply
  5. Helena

    October 18, 2021 at 10:26 am

    5 stars
    Fantastic muffins to make ahead and then enjoy throughout the week!

    Reply
  6. Helena

    November 20, 2021 at 7:10 pm

    5 stars
    Orange and cranberry – such a delicious combo!

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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