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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
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: almond flour, muffin
Servings: 12
Author: Gabriella @ Nutritious Minimalist


  • 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.