Description
These Cranberry Orange Pecan Muffins are a delightful gluten-free treat combining the tangy brightness of fresh cranberries and orange zest with the rich crunch of pecans. Made with almond and coconut flours, they offer a moist texture and naturally sweetened with honey and orange juice, perfect for breakfast or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 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
Add-ins
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat oven and prepare muffin tray: Set your oven to 350°F (175°C) and line a muffin tray with paper liners to ensure easy removal of muffins after baking.
- Combine wet ingredients: In a mixing bowl, whisk together eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda over the mixture and let it foam slightly to activate the leavening.
- Add flours: Gradually add almond flour and coconut flour to the wet mixture, stirring on low speed just until the dry ingredients are incorporated, being careful not to overmix to maintain a tender crumb.
- Fold in cranberries and pecans: Gently fold fresh cranberries and chopped pecans into the batter until evenly distributed, ensuring not to crush the berries.
- Fill muffin cups: Spoon the batter into each muffin cup, filling them to the top. Press down gently to pack the batter firmly, and optionally place a few extra cranberries on top for a vibrant garnish.
- Bake the muffins: Place the tray in the oven and bake for approximately 25 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
- Cool the muffins: Remove the muffins from the oven and allow them to cool completely in the tray for at least 20 minutes before taking them out to maintain their shape and texture.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh cranberries for the best flavor and texture; frozen cranberries can be used but may alter moisture content slightly.
- You can substitute honey with maple syrup for a different sweetness profile.
- For a nut-free version, substitute pecans with pumpkin seeds or omit altogether.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
