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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


  • 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


  • 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.


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