Cranberry Orange Almond Flour Muffins
Gluten-free and dairy-free cranberry orange muffins made with almond and coconut flours and sweetened with maple syrup. Great for a grab and go breakfast or a sweet afternoon snack!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
- 1.5 cups almond flour
- 1/3 cup coconut flour
- 1 cup cranberries, fresh or frozen
- 3 eggs
- 1/3 cup maple syrup
- zest of one medium orange
- 2 tablespoons orange juice (from the orange you zested)
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350°F. Spray a muffin pan with cooking spray or add paper liners to the tins.
In a medium bowl, whisk together the eggs, orange juice, maple syrup, and vanilla extract.
In a separate large bowl, mix together the almond flour, coconut flour, orange zest, baking soda, baking powder, and salt.
Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the cranberries into the batter.
Spoon the batter into the muffin tins. Bake for 22 minutes until the tops are golden brown.