‘Tis the season for all things cranberry! It’s also the beginning of citrus season which means fresh oranges should be available in stores or, if you’re lucky, in your backyard. This recipe uses both the juice and the zest so you are better off choosing unsprayed oranges from a friend or buying organic.
These muffins come together quickly, especially if you use a food processor. Almond flour instead of wheat flour keeps these both gluten-free and grain-free for those of you trying to avoid that.
Grain-free Cranberry Orange Muffins
2 cups almond flour
1/4 cup finely shredded unsweetened coconut (if yours is big shreds, pulse it a few times in the food processor or blender to make it smaller)
1 tsp baking soda
1/4 tsp sea salt
zest and juice of 1/2 fresh orange
2-3 Tblsp raw honey
1 egg (preferably pastured or organic)
2 Tblsp melted butter
1 tsp vanilla extract
1/2 cup chopped fresh or dried cranberries
Preheat the oven to 375 degrees. Butter 11 muffin cups. (I can’t get this to stretch to 12, so grease 11 and put a little water in the bottom of that 12th muffin cup to keep it from scorching.) Mix together almond flour, coconut, baking soda, salt and orange zest in a food processor or mixer. In a separate bowl, mix together the honey, butter, egg, orange juice and vanilla. Pour the liquid ingredients into the dry ingredients and mix well. Add in the cranberries and pulse just until mixed. Spoon the batter evenly into the 11 buttered muffin cups. Bake in 375 oven for 15-18 minutes or until golden brown and set. Remove from oven and allow to cool still in the muffin tins for 2 minutes. Remove and cool on wire rack.