Description

Delightfully moist and gluten-free Cranberry Orange Pecan Muffins bursting with fresh cranberries, zesty orange flavor, and crunchy pecans. Perfect for a healthy breakfast or snack, these muffins use almond and coconut flour for a nutritious twist and are naturally sweetened with honey.

Ingredients

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

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Instructions

Preheat and prepare muffin tray: Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners to prevent sticking and ensure easy cleanup.
Mix wet ingredients with baking soda: In a mixing bowl, whisk together the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda on top of the orange juice and allow it to foam slightly, which helps with leavening.
Combine with flours: Add the almond flour and coconut flour to the wet mixture and stir gently on low speed until just combined, being careful not to overmix to maintain muffin tenderness.
Fold in cranberries and pecans: Using a spoon, gently fold in the fresh cranberries and chopped pecans until they are evenly distributed throughout the batter.
Fill muffin cups: Spoon the batter into the muffin cups, filling each to the top and gently pressing down to ensure they are firmly filled. Optionally, place a few extra cranberries on top of each muffin for a decorative touch.
Bake the muffins: Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Cool before serving: Allow the muffins to cool completely in the tray for at least 20 minutes before removing. This helps them set and prevents crumbling.

Notes

For a nuttier flavor, toast the pecans lightly before adding them to the batter.
Use fresh cranberries for a tart flavor or substitute with dried cranberries if fresh are unavailable, but reduce honey slightly to compensate for added sweetness.
These muffins are best enjoyed within 2 days when stored in an airtight container at room temperature or can be frozen for up to 1 month.
Ensure not to overmix the batter to avoid dense muffins.
Make sure coconut oil is fully melted but not hot before mixing to prevent curdling eggs.