Cranberry, Orange & Pecan Muffins Recipe
Delight in the perfect balance of tart cranberries, zesty orange, and crunchy pecans with these delectable Cranberry, Orange & Pecan Muffins. A gluten-free and flavorful treat that’s sure to brighten your day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients:
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp baking soda
Wet Ingredients:
- 2 eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp coconut oil (melted)
Add-Ins:
- 1 cup cranberries
- 1/2 cup pecans (chopped)
Instructions
- Preheat oven: Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- Mix Wet Ingredients: In a mixing bowl, combine eggs, vanilla, melted coconut oil, honey, orange juice, and zest. Add baking soda on top of the orange juice, then add flours and stir on low speed until just combined
- Add-Ins: Gently stir in fresh cranberries and chopped pecans
- Fill Muffin Cups: Fill each cup to the top with batter, press down gently. Top with extra cranberries
- Bake: Bake for about 25 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from tins
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 10g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Cranberry Orange Pecan Muffins, Gluten-Free Muffins, Breakfast Recipe, Orange Cranberry Recipe
