Paleo Orange Cranberry Muffins (Gluten Free)

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!

• 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.

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

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Paleo Orange Cranberry Muffins (Gluten Free)

Yield: 12 muffins

Prep Time: 10 mins

Cook Time: 23 mins

Total Time: 33 mins

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!

5 from 6 votes

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Ingredients

• 3 eggs
• 1/2 cup coconut sugar, can sub sweetner of choice
• 1/4 cup melted ghee, can sub oil of choice
• 2 tbsp fresh squeeze Vintage Navel orange juice
• 1/4 cup almond milk
• Zest from 1 Vintage Navel Orange
• 1 tsp vanilla extract
• 2.5 cups almond flour
• 1 tsp gluten free baking powder
• 1/4 tsp sea salt
• 1 cup fresh or frozen cranberries

Optional Orange Glaze

• 2 tbsp fresh squeezed Vintage Navel Orange Juice
• 1/2 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

I would suggest storing these muffins on the counter or in the fridge in a tightly covered container. 

Nutrition

Calories: 209kcal, Carbohydrates: 12g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 120mg, Potassium: 29mg, Fiber: 3g, Sugar: 6g, Vitamin A: 70IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 1mg

Course: Breakfast

Cuisine: American

Calories: 209

Author: Mary Smith {Mary's Whole Life}