Name: Cranberry Orange Pecan Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Gluten Free
Ingredients: 2 1/3 cups almond flour; 1/3 cup coconut flour; 1/2 teaspoon baking soda; 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; 1 cup fresh cranberries; 1/2 cup pecans, chopped

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These deliciously moist and flavorful muffins blend tart cranberries, sweet orange, and crunchy pecans for a perfect breakfast or wholesome snack that's both gluten-free and dairy-free.

Why You'll Love This Recipe

These Cranberry, Orange & Pecan Muffins are a delightful balance of tart and sweet flavors with a satisfying nutty crunch. Made with almond and coconut flours, they're naturally gluten-free while still delivering a tender, moist texture. The bright citrus notes from fresh orange juice and zest perfectly complement the tangy cranberries, creating a refreshing flavor profile that works wonderfully for breakfast, brunch, or a nutritious snack. These muffins are also dairy-free and sweetened only with honey, making them suitable for those following paleo or refined sugar-free diets. Whether you're looking for a seasonal treat during the holidays or a nutritious grab-and-go option, these muffins deliver incredible flavor without compromising on health benefits.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Almond flour forms the main structure of these muffins, providing a moist, tender crumb and a subtle nutty flavor that complements the other ingredients perfectly. It's also what makes these muffins naturally gluten-free and higher in protein than traditional wheat flour muffins.

Coconut flour helps to absorb moisture and create the perfect texture in these muffins. It adds a very mild coconut flavor that works beautifully with the citrus elements while also contributing additional fiber.

Baking soda is our leavening agent, creating a chemical reaction with the acidic orange juice to help the muffins rise properly. The recipe cleverly has you sprinkle it directly onto the orange juice to optimize this reaction.

Eggs provide structure, moisture, and binding for these grain-free muffins. They're essential for holding everything together in the absence of gluten.

Orange zest contains the aromatic oils of the orange and delivers concentrated citrus flavor without additional moisture. It's what gives these muffins their distinctive bright flavor profile.

Vanilla extract adds warmth and depth to the overall flavor, balancing the tartness of the cranberries and acidity of the orange.

Orange juice not only provides moisture and natural sweetness but also brings a fresh citrus flavor that permeates throughout the muffins and activates the baking soda.

Honey serves as the natural sweetener in this recipe, adding moisture as well as a floral sweetness that pairs beautifully with the fruit and nut flavors.

Coconut oil contributes moisture and richness to the muffins while keeping them dairy-free. Once baked, it leaves no pronounced coconut flavor.

Fresh cranberries add bursts of tartness and beautiful color throughout the muffins. Their natural acidity balances the sweetness of the honey and adds a wonderful textural contrast.

Pecans provide a buttery crunch and nutty flavor dimension that complements both the cranberries and orange. They also add healthy fats and make the muffins more satisfying.

Directions

Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners.
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 to let it foam.
Add the almond flour and coconut flour to the mixture and stir on low speed until just combined, taking care not to overmix.
Using a spoon, gently fold in the cranberries and chopped pecans until evenly distributed.
Fill each muffin cup to the top with batter and gently press down to ensure they are firmly filled. Top each muffin with a few extra cranberries if desired for a decorative touch.
Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool completely in the tray for at least 20 minutes before removing them.

Servings and Timing

This recipe makes 10 muffins, each containing approximately 273 calories. The total preparation time is 40 minutes, broken down into 15 minutes of prep and 25 minutes of baking time. These muffins make a perfect portion for breakfast or a satisfying snack that will keep you full between meals.

Variations

Dried Cranberry Version: If fresh cranberries aren't available, substitute with ¾ cup dried cranberries. They'll provide a chewier texture and sweeter flavor profile.

Nut Alternatives: Swap pecans for walnuts, almonds, or hazelnuts for a different nutty character while maintaining the delightful crunch.

Citrus Variations: Try using lemon or grapefruit zest and juice instead of orange for a different citrus twist.

Chocolate Addition: Fold in ⅓ cup dark chocolate chips along with the cranberries and pecans for a more indulgent treat.

Berry Substitutions: Replace cranberries with blueberries, raspberries, or chopped strawberries depending on what's in season.

Spiced Version: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced variation perfect for fall and winter.

Streusel Topping: Create a simple streusel with 2 tablespoons each of almond flour, coconut oil, and honey with a sprinkle of cinnamon to top muffins before baking.

Storage/Reheating

Counter Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days. The almond flour base makes them slightly more perishable than traditional muffins.

Refrigeration: For longer storage, keep in an airtight container in the refrigerator for up to 5 days. This helps preserve the freshness of the almond and coconut flours.

Freezing: These muffins freeze exceptionally well. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They'll keep for up to 3 months.

Reheating: From refrigerated, allow to come to room temperature or warm gently in a 300°F oven for 5-7 minutes. From frozen, thaw overnight in the refrigerator or reheat in a 300°F oven for 10-12 minutes until warmed through.

Maintaining Moisture: To refresh muffins that have been stored for a few days, wrap them in a damp paper towel and microwave for 10-15 seconds, or until just warm.

FAQs

Can I use regular flour instead of almond and coconut flour?

No, this recipe is specifically formulated for almond and coconut flours, which have very different properties than wheat flour. Almond and coconut flours absorb moisture differently and require more eggs for structure. If you want to use regular flour, you'll need to find a traditional cranberry orange muffin recipe instead.

Why did my muffins turn out dry?

The most common cause is overmeasuring the coconut flour, which is extremely absorbent. Even a small extra amount can lead to dry muffins. Make sure to measure precisely and avoid overmixing the batter, which can also contribute to dryness.

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well in this recipe. Don't thaw them before adding to the batter—simply fold them in while still frozen. This may increase the baking time by 2-3 minutes.

What can I substitute for honey if I want these to be vegan?

Pure maple syrup makes an excellent substitute for honey in this recipe and will create a vegan-friendly version. The flavor will be slightly different but equally delicious, with more caramel notes.

My muffins didn't rise much. What went wrong?

Grain-free muffins typically don't rise as much as traditional wheat flour muffins. However, make sure your baking soda is fresh and that you allowed it to properly react with the orange juice as directed in the recipe. Also, check that your oven temperature is accurate.

Can I make these muffins ahead of time for a special breakfast?

Absolutely! These muffins actually develop more flavor after sitting for a day. You can bake them the evening before, store at room temperature overnight, and serve them the next morning for a convenient and delicious breakfast.

Why do I need to let the muffins cool in the pan for 20 minutes?

Almond flour muffins are more fragile when hot compared to traditional wheat flour muffins. The 20-minute cooling time in the pan allows them to set properly, reducing the risk of them falling apart when removed.

How can I make these muffins sweeter without adding refined sugar?

If you prefer a sweeter muffin, you can increase the honey to ⅓ cup. Alternatively, adding 2-3 tablespoons of coconut sugar to the batter or a light dusting on top before baking will enhance the sweetness while maintaining the health benefits.

Can I make this recipe as a loaf instead of muffins?

Yes, this batter works well as a quick bread. Pour it into a parchment-lined loaf pan and bake at 325°F for approximately 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly.

Are these muffins suitable for a keto diet?

These muffins aren't strictly keto as they contain honey and orange juice, which contribute natural sugars. For a keto version, replace the honey with a keto-friendly sweetener like erythritol or monk fruit, and reduce the orange juice to 2 tablespoons, making up the difference with almond milk.

Conclusion

These Cranberry, Orange & Pecan Muffins offer a perfect balance of bright citrus, tart berries, and nutty warmth in every bite. They're not just delicious—they're also packed with nutritious ingredients that make them a wholesome choice for breakfast or snacking. The almond and coconut flour base provides a protein-rich alternative to traditional muffins, while the natural sweetness from honey eliminates the need for refined sugars.

What makes these muffins truly special is their versatility. They can be enjoyed year-round but shine particularly during fall and winter when cranberries are in season. Whether you're serving them at a holiday brunch, packing them for a quick breakfast on-the-go, or enjoying one with afternoon tea, these muffins deliver satisfaction without compromise.

The recipe's easy preparation and straightforward techniques make it accessible even to novice bakers, yet the results are impressive enough to serve to guests. Don't be surprised if these become a requested favorite in your household—their irresistible combination of flavors and textures makes them hard to forget after the first bite.