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Breakfast|Dessert & Baking|Fresh Fruit

Almond Flour Cranberry Muffins

Prep Time15 minutes
Cook Time20 minutes


  • 1/4 cup coconut oil softened
  • 1/2 cup granulated sugar
  • 1 tbsp orange zest about 1 orange
  • 3 1/2 tbsp fresh orange juice from the orange you zested
  • 3 large eggs
  • 2 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup cranberries fresh or frozen


  • Preheat the oven to 325 degrees F. Grease a12-count muffin tin.
  • In a large mixing bowl, combine the coconut oil,granulated sugar, orange zest, and orange juice. Whisk in the eggs.
  • Add the almond flour, baking soda, baking powder, and salt. Stir until combined, then fold in the cranberries.
  • Portion the batter out into the muffin tin. Bake at 325 degrees F for 20-25 minutes, or until a light golden brown on top and a toothpick pulls out clean from the center.
  • Let the muffins cool in the muffin tin completely before trying to remove. (Run a knife around each muffin if they stuck to the pan at all.) Remove and enjoy!


  • You must allow the muffins to cool completely in the pan. If you try to remove the muffins before allowing them to cool, they will crumble.


Serving: 1muffin | Calories: 219kcal | Carbohydrates: 14g | Protein: 6g | Fat: 16.9g | Saturated Fat: 5g | Sodium: 130mg | Fiber: 2.5g | Sugar: 10g
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