Orange Cranberry Muffins (Almond Flour, Low Carb)

Orange Cranberry Muffins (Almond Flour, Low Carb)

Orange cranberry muffins are packed with tart cranberries and fresh orange flavor for a soft, buttery treat that can be enjoyed any time of the day. Baked in less than 30 minutes, these muffins are great as a grab-and-go breakfast or snack. (They're also gluten-free, low-carb, and paleo.)

4.92 from 46 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 5

Cook Time: 25

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 146kcal

Author: Capri Lilly

Ingredients

Dry Ingredients

2 1/2 cups Blanched Almond flour (not almond meal)
1/4 tsp Sea Salt
1 tsp Pumpkin pie spice
1 tsp Ground cinnamon
1/4 tsp Ground ginger
1/4 tsp Cardamom
1/3 cup Coconut sugar or brown sugar
2 tsp Baking powder
2 tbsp Orange zest

Wet Ingredients

1/3 cup Butter, melted (5 tbsp)
1/4 cup Orange juice
1 tsp Pure Vanilla extract
3 Large eggs room temperature
¾ cup Cranberries fresh or frozen

Instructions

Preheat the oven to 350°F. Line a muffin pan with muffin liners.
In a large bowl, mix together the almond flour, salt, spices, baking powder, orange zest, and coconut sugar.
Mix in the melted butter, eggs, vanilla extract, and orange juice. Then, fold in the cranberries.
Using a spoon or spatula, fill the muffin cups with the mixture. Bake for 25 minutes, until the top is golden and an inserted toothpick comes out clean.
Let the muffins rest in the pan for 5 minutes before transferring them onto a wire rack. Enjoy!

Notes

Be sure to use blanched almond flour. Do not use almond meal. Blue Diamond Almond Flour is a great option

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