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Cranberry Orange Coconut Flour Muffins

cranberry orange coconut flour muffin resized titlesEver since the kids were little and we were doing Five In A Row as part of our homeschooling, I’ve had a craving for cranberry bread every time Thanksgiving rolls around. One of our favorite books from FIAR was Cranberry Thanksgiving by Wende and Harry Devlin. “At the edge of a lonely cranberry bog in New England and the winds were cold at the edge of the sea” lived Grandmother and Maggie. Every Thanksgiving they would each invite someone to share dinnerCranberry Thanksgiving book cover with them. This time around, however, Grandmother does not approve of Mr. Whiskers, Maggie’s guest. He behaves suspiciously and when the secret family recipe for cranberry bread just happens to disappear he is the first one Grandmother suspects.

I love the message of the story, that we cannot judge someone by outward appearances, but rather it is what is on the inside that makes someone a precious friend. I also love that at the end of the book they actually share Grandmother’s recipe for cranberry bread!

So here I sat, gray skies threatening rain and me in want of cranberry bread with a hint of orange and sweetness giving fragrance to the gloomy day.  But having put myself on a gluten-free diet I couldn’t make the traditional recipe from the book. Thanks to the Radiant Life free e-book on cooking with coconut flour I was confident and inspired enough to translate the tangy sweet flavors of Grandmother’s recipe into the perfect little gluten-free cranberry muffin. Even my husband, who is not a fan of coconut flour and frequently sighs longingly after the good ol’ days of gluten, said these were great and he could definitely have them again soon!

Cranberry Orange  Coconut Flour Muffins

6 eggs

1/4 cup melted butter or coconut oil

3 Tablespoons of buttermilk

1/3 cup maple syrup

1 teaspoon vanilla

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 1/2 teaspoons orange zest (use organic oranges for this)

1 cup fresh cranberries

Preheat the oven to 350 degrees. Butter a 12 cup muffin tin.

In a food processor, blend the eggs, butter, buttermilk, maple syrup, and vanilla until well mixed. Add the orange zest, baking powder, baking soda, salt and coconut flour. Blend until there are no lumps. Add the cranberries and pulse just until they are chopped.

Scoop the batter into the prepared muffin tin – use about 1/4 cup per each. Bake at 350 for 20 minutes or until the tops are just golden and they begin to pull away from the sides of the pan. Allow the muffins to cool in the pan for about 3 minutes before you remove them to a cooling rack. Serve warm with plenty of butter and a little raw honey if desired.

Cranberry Orange Coconut Flour Muffins
 
Author:
Recipe type: quick bread
Serves: 12
 
Inspired by Grandmother's secret cranberry bread recipe in the book Cranberry Thanksgiving
Ingredients
  • 6 eggs
  • ¼ cup melted coconut oil or butter
  • 3 Tablespoons buttermilk
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons fresh orange zest
  • 1 cup fresh cranberries, washed
Instructions
  1. Preheat the oven to 350 degrees and butter a 12 cup muffin tin.
  2. In a food processor, blend eggs, coconut oil, buttermilk, maple syrup, and vanilla until well mixed.
  3. Add orange zest, baking powder, baking soda, salt and coconut flour and blend until there are no lumps.
  4. Add the cranberries and pulse until they are just chopped.
  5. Scoop the batter into the prepared muffin tin using about ¼ cup per each.
  6. Bake at 350 for about 20 minutes until just golden on top and firm to the touch.
  7. Cool in the pan about 5 minutes.
  8. Remove gently to a cooling rack.

cranberries resized precious friend titles

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Grain-free Cranberry Orange Muffins

cranberry orange muffin‘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.  cranberry orange muffin 2