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Cranberry Orange Pecan Muffins

Tender almond- and coconut-flour muffins flavored with fresh orange juice and zest, then filled with whole cranberries and chopped pecans. Honey provides sweetness, while coconut oil helps create a moist texture.
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Course: Muffins
Keyword: Cranberry Orange Pecan Muffins
Cook Time: 25 minutes
Cooling time: 20 minutes
Total Time: 45 minutes

Ingredients

Muffin Batter

  • 2 1/3 cups finely milled almond flour
  • 1/4 cup honey
  • 2 large eggs brought to room temperature
  • 1/3 cup coconut flour
  • 1/2 cup freshly squeezed orange juice preferably fresh
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut oil melted and allowed to cool slightly
  • 1/2 tablespoon freshly grated orange zest

Add-Ins

  • 1/2 cup pecans roughly chopped
  • 1 cup whole fresh or frozen cranberries not dried

Instructions

  • Preheat the oven to 175°C (350°F). Line a muffin tin with paper liners to make the baked muffins easier to remove.
  • Place the eggs, vanilla extract, melted coconut oil, honey, orange juice, and grated orange zest in a large mixing bowl.
  • Sprinkle the baking soda over the orange juice mixture, allowing it to react and foam. Stir until all of the ingredients are thoroughly combined.
  • Incorporate the finely ground almond flour and coconut flour into the wet mixture. Mix gently by hand or at low speed only until no dry flour remains. Avoid excessive mixing to help preserve a tender muffin texture.
  • Carefully fold the whole cranberries and chopped pecans through the batter without crushing the berries. Reserve a small number of cranberries for decorating the tops, if desired.
  • Fill the muffin cups. Divide the batter among the prepared muffin liners, filling each cup to the top. Lightly press the batter down so that each portion is firmly packed. Arrange the reserved cranberries over the surface of the muffins.
  • Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
  • Leave the muffins in the pan for at least 20 minutes, allowing them to cool completely before removal. This cooling period helps prevent the muffins from breaking apart while they are still warm.
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Notes

Fresh or frozen whole cranberries may be used, but dried cranberries should not be substituted. For a brighter citrus flavor, freshly squeezed orange juice and freshly grated zest