Description
Gluten free cranberry orange muffins are the perfect balance of sweet and tart. They are packed with orange-y goodness, studded with juicy cranberries and crunchy poppy seeds. They are the perfect recipe for fall or any holiday.
Ingredients
Units
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- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 2 teaspoons arrowroot starch
- 11/2 teaspoons baking soda
- 1 Tablespoon poppy seeds (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 eggs, room temperature
- Zest of 2 oranges
- 1/2 cup fresh squeezed orange juice (about 2 1/2 to 3 oranges)
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup plain, unsweetened Greek yogurt* (I used nonfat)
- 1 teaspoon pure vanilla extract
- Optional: 1 cup fresh cranberries (or sub frozen that have been defrosted)*
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan, set aside.
- Make the batter: In a large bowl mix the dry ingredients: coconut flour, salt, arrowroot starch, baking soda, cinnamon, nutmeg and poppy seeds together until well combined. In a separate medium size bowl whisk together the wet ingredients: eggs, orange zest, orange juice, coconut oil, Greek yogurt, vanilla until well combined. Fold in the cranberries. Pour the wet ingredients into the dry and stir to combine.
- Transfer: Evenly divide the batter between 11 muffin cavities, about 1/4 cup for each muffin. I like to use a large ice cream scoop. Top each muffin with a few extra poppy seeds and cranberries, if desired.
- Bake: Bake the muffins for 20 to 23 minutes or until a toothpick removes cleanly from the center of a muffin and the edges are browned. Allow them to cool in the pan for 15 to 20 minutes. Remove and allow them to cool completely on a cooling rack.
- Store leftovers: Store leftover muffins in the fridge for up to 1 week, or at room temperature for 3ish days.
Notes
*You could also sub fresh/frozen cranberries for dried cranberries for a sweeter option
These muffins can be made up to 2 days in advance.
