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cranberry-orange almond flour muffin recipe

December 07, 2013

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cranberry-orange almond flour muffins

Even though Thanksgiving is passed, I am not letting go of cranberries just yet.  I’m not letting go of winter squashes, pears or apples either for that matter.  And I might just make some pumpkin pancakes tomorrow morning if I feel like it.  I am not yet tired of all those fall flavors, nevermind that winter is knocking at the door.

almond flour and coconut flour

 

this is a thick batter

I made these cranberry-orange muffins on a whim the other day and just had to share.  Even though my family and I are not technically gluten-intolerant, gluten is something I mindful about limiting because it is quite pro-inflammatory and hard to digest and something that can be overeaten very easily.  So every now and again when I want to bake something, I play around with gluten-free flours based on grains like rice or millet (if you haven’t tried these Millet Blondies, you must!), or to go grain-free I love using almond flour and coconut flour.  There’s not one flour that mimics wheat perfectly, but there are ways to achieve a similar result.  One of my kids’ favorite muffins is this recipe for Chocolate-Banana-Almond Muffins with Chia Seeds.  That recipe uses all almond flour and has a very nice light, moist interior and such a yummy flavor.  I otherwise don’t love using all almond flour in baking since things can get a little heavy.  And you have to be sure to sure almond flour and not almond meal.  Almond flour is very fine and almost powdery.  Almond meal is a little coarser which isn’t as desirable when you’re baking a muffin.

sprinkle the tops with almond flour for a nice finish

One of my new favorite combinations is using almond flour with a little coconut flour mixed in.  The result is just a little lighter and chewier than with all almond flour.  It’s still not exactly like wheat or spelt flour, but it’s close enough and my kids love muffins I make this way, including these cranberry-orange beauties.  These muffins are just sweet enough, in my opinion, with a hint of orange.  My family doesn’t love an overwhelming orange flavor, so the zest of 1 orange was perfect for us.  But my favorite part is biting into a tart cranberry.  I love contrasts in textures and flavors, so the tart and sweet always gets me!  I remember making cranberry-orange quick bread when I was little girl.  One of the reasons I’ll never forget it is because I completely screwed up the recipe the first time by mistaking baking powder for baking soda and things didn’t rise the way they were supposed to.  Live and learn.  Even though it was as dense as a brick, the flavors were still so good and we ate the whole thing anyway!

cranberry-orange almond flour muffins

You can still find fresh cranberries in the markets and they also freeze beautifully if you would like to stock up and make cranberry-based recipes in the future.  I think these are great for lunch boxes or for a chilly afternoon with a cup of tea, but I also would love them on Christmas morning, which is two and a half weeks away!!  Loved being with you today, but it’s time for me to make like an elf and get back to business.  Until next time!

cranberry-almond orange flour muffins

 

cranberry-orange almond flour muffins

cranberry-orange almond flour muffins

You don’t have to do the almond flour and sliced almonds on top, but it makes a pretty finish!

makes 9

 

2 cups blanched almond flour (I use Honeyville)

¼ cup coconut flour

½ teaspoon baking soda

½ teaspoon sea salt

grated zest of 1 orange

6 large eggs (or 4 eggs and 2 “flax eggs”*)

½ cup honey

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar or white vinegar

a heaping cup of fresh cranberries

1 Tablespoon unsalted butter or unrefined coconut oil, melted

2 Tablespoons sliced almonds (optional)

 

 

  1. Preheat oven to 350 degrees.  Line a standard muffin tin with 9 unbleached parchment liners.
  2. Place the 2 cups of almond flour in a large mixing bowl.  Remove 2 Tablespoons and transfer it to a small bowl and set aside.  Add the coconut flour, baking soda, salt and orange zest to the large mixing bowl and whisk to combine.
  3. In a blender, add the eggs, honey, vanilla and vinegar.  Blend until well combined.
  4. Pour the egg mixture into the large bowl and combine well.  Fold in the cranberries.
  5. Scoop the batter into the prepared muffin tin, filling each cup to the top.  I use an ice cream scooper to do this.  Lightly brush the tops of each muffin with butter and sprinkle with the reserved almond flour and (optional) sliced almonds.
  6. Bake until lightly golden and when a toothpick inserted comes out clean, about 30 minutes.

 

*1 flax egg = 1 Tablespoon ground flax meal + 3 Tablespoons warm water.  Stir together and allow to gel, about 15 minutes.

 

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13 Responses to “cranberry-orange almond flour muffin recipe”

  1. Carol Logan says:

    Could you give me a calorie count for one of these muffins, thank you.

  2. Diana Ekstrand says:

    Can I substitute cranberries with frozen organic berries?

  3. Tiffany says:

    Hi Pamela,
    Where do you buy your almond flour? I’ve found almond meal in my local grocery store but almond flour is harder to find. This may be a silly question, but do you know if you can make almond flour out of almond meal by processing it more in a high powered blender or food processor?

    • Pamela says:

      You really need to use almond flour for a recipe like this. I buy mine directly from honeyvillegrain.com. They often have 10% or 15% off deals if you’re patient. Otherwise the only other good brand that I have tried is by Digestive Wellness and you can buy their almond flour on amazon. You can make your own almond meal, but I don’t think you can get it fine enough to be a flour.

  4. Ginny says:

    Would you use the almond flour for cakes as well? Thanks!

    • Pamela says:

      You can definitely make an almond flour cake, but you need to know that almond flour and wheat flour are not interchangeable. Almond flour has no gluten, but does have a lot of fat for starters, so you need to make significant adjustments to your recipe if you want to change it from wheat to almond. You should check out elanaspantry.com. I think she is like the pioneer of using almond flour. You will start to get a sense of how to use it and she has a ton of recipes!

  5. Magda says:

    Do I have to use coconut flour or can I just use almond flour? I dont have any coconut flour right now but have all the other ingredients!

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