Cranberry, Orange and Pecan Muffins
Cranberries are a great fruit to stock up on during the few short
weeks between late October and mid December when they are available
fresh in stores. I buy bags of cranberries and store them in the freezer
to use throughout the year in a variety of dishes. I have always found
cranberries to be under appreciated, eaten primarily as a condiment
alongside turkey or dried as craisins. I used to love snacking on
craisins or adding them to salads but after discovering the amount of
sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly
nipped that habit in the bud.
I have previously steered clear of cranberry muffins and loaves as
I found the batters were always too sweet, over compensating for the
sour berries. I can truthfully say that these are the first cranberry
muffins I have ever tasted that I absolutely love. I used fresh
cranberries rather than dried, to ensure each bite has a hint of tart
flavour which is perfectly contrasted with the sweet orange zest. I love
how juicy the cranberries become once baked, together with the crunchy
pecans this results in a delicious muffin with lots of great texture. I
have managed to quickly eat my way through a batch, enjoying them
slightly warm for breakfast or as healthy protein packed afternoon
snack. These muffins also freeze well so you can double the recipe and
store them in the freezer for up to 2 months.
Cranberry, Orange & Pecan Muffins
Prep time
Cook time
Total time
Recipe type: Specific Carbohydrate Diet Legal, Grain/Gluten Free, Dairy Free, Refined Sugar Free, Paleo
Serves: 10-12
Ingredients
- 2⅓ cups Almond Flour
- ⅓ cup Coconut Flour
- ½ tsp baking soda
- 2 eggs
- ½ tbsp orange zest
- 1 tsp vanilla
- ½ cup orange juice
- ¼ cup honey
- 2 tbsp coconut oil, melted
- 1 cup cranberries
- ½ cup pecans, chopped
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don't over mix.
- Using a spoon, gently stir in the fresh cranberries and chopped pecans
- Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
- Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
