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Freshly baked Cranberry Orange Pecan Muffins with cranberries and pecans

Cranberry, Orange & Pecan Muffins

A delightful blend of juicy cranberries, zesty oranges, and crunchy pecans, these muffins are perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/3 cups Almond Flour Gives the muffins a light, nutty flavor and keeps them gluten-free.
  • 1/3 cup Coconut Flour Adds sweetness and moisture.
  • 1/2 tsp Baking Soda Leavening agent for a fluffy interior.
Wet Ingredients
  • 2 large Eggs Bind ingredients together and add richness.
  • 1/2 tbsp Orange Zest Infuses batter with vibrant citrus notes.
  • 1 tsp Vanilla Extract Adds warmth and depth.
  • 1/2 cup Orange Juice Keeps muffins moist.
  • 1/4 cup Honey Natural sweetener with floral notes.
  • 2 tbsp Coconut Oil (melted) Provides healthy fats and a tender crumb.
Special Ingredients
  • 1 cup Cranberries Introduce tartness and a beautiful hue.
  • 1/2 cup Pecans (chopped) Add texture and rich taste.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and line a muffin tray with liners.
  2. In a large mixing bowl, add the eggs, vanilla extract, melted coconut oil, honey, and orange juice with zest. Sprinkle baking soda on top of the orange juice and wait for it to foam.
  3. Add almond flour and coconut flour, mixing on low speed until just combined. Avoid over-mixing.
  4. Gently fold in cranberries and chopped pecans.
  5. Fill each muffin cup generously and sprinkle extra cranberries on top if desired.
Baking
  1. Bake in the oven for approximately 25 minutes or until a toothpick comes out clean.
  2. Allow muffins to cool completely for at least 20 minutes before removing from tins.

Notes

Don't skip the zest for enhanced flavor. Use fresh cranberries for best results, and adjust sweetness to your preference. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.