Description
These Cranberry Orange Pecan Muffins are a delightful combination of tart cranberries, fragrant orange zest, and crunchy pecans, all baked into moist, gluten-free muffins using almond and coconut flours. Perfect for a healthy breakfast or a snack, these muffins offer a naturally sweet taste thanks to honey and orange juice, with a tender texture and a burst of color from fresh cranberries.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: 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 and let it foam to activate its leavening power.
- Add Dry Ingredients: Gradually add the almond flour and coconut flour to the wet mixture. Stir gently on low speed just until the batter is combined to avoid overmixing, which can make the muffins dense.
- Fold in Cranberries and Pecans: Using a spoon, gently fold the fresh cranberries and chopped pecans into the batter until they are evenly distributed.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling them to the top. Press down gently on the batter to ensure it’s packed firmly. Optionally, place a few extra cranberries on top of each muffin for an attractive finish.
- Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean, indicating they are fully cooked.
- Cool: Remove the muffins from the oven and allow them to cool completely in the tray for at least 20 minutes before taking them out to serve, which helps them set and hold their shape.
Notes
- For best results, use fresh cranberries; frozen can also be used but may alter moisture slightly.
- You can substitute honey with maple syrup for a vegan option, though this recipe is not fully vegan due to eggs.
- Make sure not to overmix the batter to keep the texture light and fluffy.
- If you prefer a more pronounced orange flavor, increase the orange zest to 1 tablespoon.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
