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These Paleo Orange Cranberry Muffins are a delicious grain free, dairy free, and gluten free version of the classic breakfast muffin. They are super moist and delicious, and packed with zesty orange flavors and tart cranberries!
*Thank you to Sprouts for sponsoring this recipe!
Orange and Cranberry together is one of my favorite flavor combos! These Paleo Cranberry Orange Muffins might be the best healthier baked treat I’ve made. They pair perfectly with a hot cup of coffee!
What You Need To Make These Paleo Cranberry Orange Muffins
You only need a few simple ingredients to make these, and all of them can be found at Sprouts!
- Eggs
- Coconut sugar (or granulated sweetener of choice)
- Ghee
- Vintage Navel Oranges
- Unsweetened almond milk
- Vanilla extract
- Almond flour
- Baking powder
- Salt
- Frozen or fresh cranberries
- Organic powdered sugar for optional glaze, or you can make your own by blending up coconut sugar until fine!
I used a 12 cup silicone muffin pan to make these.
How to Make These Paleo Orange Cranberry Muffins
Full recipe card with quantities is below!
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Preheat your oven to 350 degrees. Spray a muffin pan with cooking oil or line with muffin cups.
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Add the 3 eggs, ½ cup coconut sugar, ¼ cup melted ghee, 2 tbsp orange juice, ¼ cup almond milk, orange zest, and 1 tsp vanilla extract to a large bowl and whisk together until smooth.
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In another bowl, add the 2.5 cups almond flour, 1 tsp baking powder, and ¼ tsp salt and mix them together.
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Add the dry ingredients into the wet ingredients and gently mix them together.
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Fold in the 1 cup of cranberries.
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Divide the mixture between 10 muffin cups for larger muffins, or 12 muffin cups for smaller muffins.
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Bake for 23-25 minutes, until a toothpick entered into the center of the muffins comes out clean. Let them cool for 15 minutes before removing.
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To make the optional orange glaze, whisk the 2 tbsp orange juice and ½ cup organic powdered sugar together in a bowl. Spoon the mixture over top the muffins.
If you try these muffins, be sure to tag me on Instagram @maryswholelife so I can see your creations!
Looking for another delicious Cranberry Orange breakfast? Check out my Orange Cranberry Overnight French Toast Bake!
Enjoy 🙂
Mary
Paleo Orange Cranberry Muffins (Gluten Free)
Ingredients
- 3 eggs
- ½ cup coconut sugar, can sub sweetner of choice
- ¼ cup melted ghee, can sub oil of choice
- 2 tbsp fresh squeeze Vintage Navel orange juice
- ¼ cup almond milk
- Zest from 1 Vintage Navel Orange
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp gluten free baking powder
- ¼ tsp sea salt
- 1 cup fresh or frozen cranberries
Optional Orange Glaze
- 2 tbsp fresh squeezed Vintage Navel Orange Juice
- ½ cup organic powdered sugar, You can also make this by blending up coconut ug
Instructions
- Preheat your oven to 350 degrees. Spray a muffin pan with cooking oil or line with muffin cups.
- Add the 3 eggs, ½ cup coconut sugar, ¼ cup melted ghee, 2 tbsp orange juice, ¼ cup almond milk, orange zest, and 1 tsp vanilla extract to a large bowl and whisk together until smooth.
- In another bowl, add the 2.5 cups almond flour, 1 tsp baking powder, and ¼ tsp salt and mix them together.
- Add the dry ingredients into the wet ingredients and gently mix them together.
- Fold in the 1 cup of cranberries.
- Divide the mixture between 10 muffin cups for larger muffins, or 12 muffin cups for smaller muffins.
- Bake for 23-25 minutes, until a toothpick entered into the center of the muffins comes out clean. Let them cool for 15 minutes before removing.
- To make the optional orange glaze, whisk the 2 tbsp orange juice and ½ cup organic powdered sugar together in a bowl. Spoon the mixture over top the muffins.
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Can this recipe be made as a loaf?
Can you use a 1-to-1 gluten free baking flour to replace the almond flour?
I haven’t tried it but should work!
I love using extra cranberries this time of year, and I absolutely LOVED these muffins. These muffins were enjoyed by everyone – even those who don’t prefer gluten free recipes. This is a keeper!
Thanks Lisa!!
Yum! These turned out great.
thanks Mindy!
I came across this recipe via a newsfeed on my cell phone. It looked good so I thought I would research it and hopefully make these muffins. It states on the recipe that these muffins are “grain free, dairy free and gluten free”. I was happy to see “dairy free” as I am always looking for new dairy free recipes. When going through the ingredients, I saw that Ghee is one ingredient. I accept that “can sub oil of choice” is next to Ghee on your website (I can’t see that on the recipe on my phone), however, Ghee is definitely NOT dairy free!!!! It is really important that you remove “dairy free” from your description. I have 2 granddaughters who are alergic to dairy. One has such a severe alergy that she has to carry an epi pen at all times. I appreciate that most people research recipes carefully, particularly if they have allergies, but it is important that you remove “dairy free” from your description because there are some that will really think Ghee is dairy free if your recipe states that the recipe is dairy free. Thank you.
These muffins are very tasty and moist. They are really good even without the glaze which I didn’t make. Definitely recommend!
These were flavorful and moist!! I used refined coconut oil instead of ghee, and that worked just fine. I added pumpkin seeds/pepitas, which added a nice little crunch. I didn’t have vanilla extract so I subbed with almond extract, and that made them really tasty. I will definitely make these again.
Hi Abby – thanks so much! I am so glad you enjoyed them!