Imagine biting into a moist, delectable muffin that's not just incredibly delicious, but also completely guilt-free and packed with nutritious ingredients. These Orange Cranberry Coconut Flour Muffins are your ticket to a breakfast revolution that combines tangy citrus, sweet cranberries, and the rich, wholesome goodness of coconut flour. Perfect for health-conscious foodies and paleo diet enthusiasts, these muffins will transform your morning routine and leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup coconut flour
- 1/2 cup orange juice
- 1/2 cup honey or maple syrup
- 4 eggs
- 1 teaspoon baking soda
- 1 cup cranberries (fresh or dried)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, sift the coconut flour to remove any lumps. Add baking soda and salt, whisking together to ensure even distribution.
- In a separate bowl, combine eggs, orange juice, and honey (or maple syrup). Whisk thoroughly until the wet ingredients are completely blended and slightly frothy.
- Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until a smooth batter forms. The batter will be thicker than traditional wheat flour muffins due to coconut flour's high absorption properties.
- Gently fold in the cranberries, distributing them evenly throughout the batter. If using dried cranberries, you can lightly toss them in a bit of coconut flour first to prevent sinking.
- Allow the batter to rest for 3-5 minutes to let the coconut flour fully absorb the liquid, which helps prevent a dry texture.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Use a spoon or ice cream scoop for consistent sizing.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins can also be frozen for up to 1 month.
Tips
- Always sift your coconut flour to prevent lumpy batter and ensure a smooth texture.
- Let the batter rest for 3-5 minutes after mixing to allow proper liquid absorption.
- Use fresh or frozen cranberries for the best burst of flavor and moisture.
- Don't overmix the batter - gentle folding prevents tough muffins.
- For extra moisture, you can add a tablespoon of melted coconut oil to the wet ingredients.
- If using dried cranberries, toss them in a little coconut flour to prevent sinking.
- Check muffins early - coconut flour can dry out quickly if overbaked.
- Cool completely before storing to maintain optimal texture and prevent sogginess.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 5g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 75mg
