Description
These Cranberry Orange Pecan Muffins are a delightful combination of tangy cranberries, zesty orange, and crunchy pecans, perfectly baked into moist, flavorful muffins. Made with almond and coconut flour, these muffins offer a gluten-free alternative packed with natural sweetness and a hint of citrus. Ideal for breakfast or a healthy snack, they are easy to prepare and bursting with vibrant flavors.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 2 eggs
- 1/2 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
Add-ins
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners to ensure easy removal of muffins after baking.
- Mix Wet Ingredients and Activate Baking Soda: In a mixing bowl, whisk together the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda over the orange juice to let it foam, which helps with leavening.
- Add Flours and Combine: Gradually add almond flour and coconut flour to the wet mixture, stirring on low speed until just combined to avoid overmixing and maintain a tender crumb.
- Fold in Cranberries and Pecans: Using a spoon, gently fold in the fresh cranberries and chopped pecans until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling them to the top, and gently press down to ensure they are firmly filled. Optionally, top each muffin with a few extra cranberries for decoration.
- Bake: Place the tray in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean indicating they are done.
- Cool Muffins: Allow the muffins to cool completely in the tray for at least 20 minutes before removing them to maintain their shape and texture.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Fresh cranberries provide the best texture and flavor, but frozen can be used if fresh are unavailable; do not thaw before adding.
- Using paper liners in the muffin tray helps with easy removal and cleanup.
- These muffins are naturally gluten-free due to the almond and coconut flours.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
