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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.
Just made these. Added a few walnuts . They are perfect. Used ghee. Just moist enough. I made the mini muffins and si I cut up the cranberries
Thanks, Kathy! So glad you enjoyed them!
These are delicious! I had to use dried cranberries, so I took the amount of them to 1/2 cup then soaked them in hot water while I got all the ingredients ready to combine. I also had to use Kerry Gold Butter as I didn’t have any ghee, but I heated it, and separated the most of the milk solids from the clarifies butter. Again, delish! No one even knew that these were a healthier option than normal!
Very yummy for a quick breakfast with a hot cup of coffee. Will be keeping these in rotation.
These muffins were so good! They are a great texture and so tasty. They were a hit with the whole fam!
So glad you enjoyed them! Thank you so much!
MAde these this morning in mini form and WOW they are good! So glad i stashed cranberries in my freezer! I cant wait for my oldest to get home from school and try them. For sure will make again
Wow! These are moist, the perfect texture, and so, SO delicious! I didn’t actually make the glaze, but I can imagine just how much that would level up this already delightful treat.
Love these! So good. My only issue was I loaded the recipe into My Fitness Pal and it said each muffin was over 600 calories. I know that can’t be right. Is there a trick I missed when I uploaded it? Either way, will continue to make theses yummy treats!
Hi Gayle – That does not sound right! The nutrition facts below should be correct.
So good! Perfect morning treat! Thank you for this recipe! I am never disappointed by your creations! ❤️✌🏾
Thank you Michelle! So glad to hear that!!
Yum! Made these this morning. I could not find a cranberry to save my life around my area so I used blueberries instead…. still very good although I see how the cranberry would pair better with the orange. Next time lol 😆
I’m excited to try this one! Have you tried this with dried cranberries?
Hi Rachel – I haven’t but it should work!
These look AWESOME! So easy with so few ingredients. I don’t have cranberries, so I’ll sub in blueberries when I make later. Thanks, Mary!
Awesome – thanks Ashley! Thanks!