Description

Delight in these moist and flavorful Cranberry Orange Pecan Muffins, perfectly baked to combine the tangy burst of fresh cranberries with the warm citrus notes of orange zest and juice, complemented by crunchy pecans. These muffins are made with nutrient-rich almond and coconut flours, offering a gluten-free treat that is both wholesome and satisfying for breakfast or snack time.

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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners to prevent sticking and make for easy cleanup.
Mix Wet Ingredients: In a mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda on top of the orange juice allowing it to foam slightly, which helps the muffins rise.
Add Dry Ingredients: Add the almond flour and coconut flour to the wet mixture. Stir on low speed just until the ingredients are combined to avoid overmixing, which can toughen the muffins.
Fold in Cranberries and Pecans: Gently fold in the fresh cranberries and chopped pecans with a spoon until they are evenly distributed throughout the batter, ensuring bits of fruit and nuts in every bite.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each to the top. Gently press down the batter to firmly fill the cups. Optionally, top each muffin with a few extra cranberries to add a decorative touch.
Bake Muffins: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
Cool Muffins: Allow the muffins to cool completely in the tray for at least 20 minutes before removing. This cooling time helps the muffins set and makes them easier to handle.

Notes

Ensure not to overmix the batter for fluffier, tender muffins.
If fresh cranberries are unavailable, frozen cranberries can be used; do not thaw before adding to the batter to prevent excess moisture.
These muffins are naturally gluten-free due to the use of almond and coconut flours.
For a vegan version, substitute eggs with flax eggs and honey with maple syrup.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.