Coconut Flour Cranberry Orange Muffins

Coconut flour cranberry orange muffins with a coconut butter drizzle are an amazing breakfast or snack on-the-go! These healthy muffins are great for sharing with the whole family.

Black stone cutting board with parchment paper and a batch of cranberry orange muffins on top

Sometimes in life, we just need to stop and smell the muffins. I can speak for myself when I say I could benefit from slowing down and enjoying bites of something tantalizing, zesty, tangy, moist, and perfectly sweet. I often forget how delightful a muffin a day can be until I bake a batch and am reminded how lovely it is to simply savor something cozy.

Made with coconut flour and sweetened with pure maple syrup, these grain-free muffins are full of fiber and make for a health-conscious treat. Drizzle them with coconut butter or frost them with Vegan Cream Cheese Frosting to level them up even further!

How to Bake Coconut Flour Cranberry Orange Muffins:

Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.

Add all ingredients except the dried cranberries to a blender and blend until smooth. Stir in the dried cranberries until well-combined.

Fill the muffin holes up ⅔ of the way up (the batter will rise substantially). Bake on the center rack of the preheated oven 25 to 30 minutes, until muffins are golden-brown around the edges and baked through. Remove from oven and allow muffins to cool completely. Note: if you unwrap the muffins before they have cooled, they will stick to the muffin papers.

Prepare the glaze. Simply head the coconut butter and pure maple syrup in the microwave in 10-second increments, stirring between increments, until melted. 

Once the muffins have cooled, drizzle the glaze on top and enjoy.

close up top down image of cranberry orange muffins on parchment paper with glaze drizzled on top

Recipe Adaptations:

  • If you’d like a different flour combination, check out my Gluten-Free Cranberry Orange Muffins recipe, using almond flour and rice flour. 
  • Replace orange zest with lemon zest.
  • Swap dried cranberries for dried blueberries or raisins.
  • Do not swap the coconut flour out for any other flour
  • Replace tapioca flour with arrowroot flour.

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Enjoy a muffin a day!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Coconut Flour Cranberry Orange Muffins

Course: Breakfast
Cuisine: American
Keyword: breakfast, gluten free, grain free, muffins, paleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Author: Julia

Grain-free paleo-friendly cranberry orange muffins

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Ingredients

Glaze:

Instructions

  1. Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.

  2. Add all ingredients except the dried cranberries to a blender and blend until smooth. Stir in the dried cranberries until well-combined.

  3. Fill the muffin holes up ⅔ of the way up (the batter will rise substantially). Bake on the center rack of the preheated oven 25 to 30 minutes, until muffins are golden-brown around the edges and baked through. Remove from oven and allow muffins to cool completely. Note: if you unwrap the muffins before they have cooled, they will stick to the muffin papers.

  4. Prepare the glaze. Simply head the coconut butter and pure maple syrup in the microwave in 10-second increments, stirring between increments, until melted (this should only take 20 to 30 seconds).

  5. Once the muffins have cooled, drizzle the glaze on top and enjoy.

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Comments

  1. LW

    These muffins were good, although a bit on the chewy, dense side. (from lots of tapioca starch?) Things I would do
    next time ….spray the inside of the muffin liner with cooking spray so muffin doesnt stick. I would blend less since I got small holes in the muffins. I peeled the muffin liner off, turned it over, then drizzled on the topping . The lil holes soaked up the yummy topping.

    Reply

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