Bright and sweet Paleo Cranberry Orange muffins are the best breakfast especially during the holiday season. Gluten free and the best texture from a mix of almond and tapioca flour. (Updated 12/6/20)
It took me way too long to have these muffins in my life. I mean, literally 7 years paleo and it never dawned on me to recreate one of my favorite flavors of muffins.
When I was pregnant with my firstborn (pre-paleo or gluten free anything) I ate all the baked goods that crossed my path. At the time I worked on a floor as a RN that had a lot of muffins in the fridge for patients.
Cranberry orange was always in there. And I always ate them.
Now that your life is better knowing that story about me lets chat why these are delicious.
- The texture is pretty damn perfect for paleo. I love when you get a crumb that doesn't taste or look almond floury...which I did. Boom.
- If you haven't had cranberry orange you have been missing out on winter fruit combo heaven. They are made for each other. The sweet orange helps curb the tartness of the cranberry. They both pair together, brightly and vibrantly.
Ingredients for Paleo Cranberry Orange Muffins
I don't know how you feel when you see a recipe that uses a few flours in the same recipe, but for paleo recipes it is just a must.
- almond flour
- tapioca flour
- coconut flour
- coconut sugar
- baking soda, baking powder, salt
- orange juice
- avocado oil (or your choice)
For the glaze you just need a few more
- orange juice
- tapioca flour
Almond flour/tapioca/coconut- A few notes about the flours. I am going to recommend you stick to these flours instead of trying to sub in something else. Coconut flour absorbs a lot liquid so you for sure do not want to add more of that or less, as you will need to change the amount of another flour.
Also note that almond flour is not the same as almond meal. While it will probably work, the texture is grittier and so the the overall texture may change.
Coconut sugar- you could sub in any granulated sugar you would like for this recipe. Using something like maple syrup or honey would add too much liquid into the recipe.
Baking powder- baking powder as is, is not paleo. If you are super strict check out this recipe for a paleo baking powder.
Expert tips and how to store
I love to use parchment paper muffin liners for my baking. It just makes life a lot easier.
Don’t over saturate the top with glaze or you may end up with a soggy top. Also be sure to glaze just before eating for best results.
If your almond flour or tapioca seems clumpy you can always use a sifter.
These muffins do well in all situations. I do encourage you to wait to glaze them for best results if you are not eating right away. With that being said, I didn't and they still do fine!
These muffins freeze great after they have baked and cooled. Just store them in an airtight container!
They also do ok in the fridge or at room temperature for 3 or so ish days in an airtight container.
Need more muffins?
Eat up my friends!! Let me know what you think below! I can’t wait to hear from you.