Ever since I can remember I have had a strong affinity for the flavor combination of orange and cranberry. It is a magical combination. It is so homey and yummy. It reminds me of the holidays, but it is a combination I could eat all year (everyday if I could) and never grow tired of it. It is a major weakness of mine.
So, Thursday was my mom’s last day of work (she is a teacher). After she got off work, we went and got brunch at Whole Foods Yale Diner, and then we went to downtown Jenks and wandered around the River City Trading Post (for a lot longer than we anticipated). After we spent a good chunk of our day looking at all the cool old stuff at the trading post, we left with 3 items and in desperate need of a nap.
When we returned home, Cody came over and helped me start getting my room back in order from moving all my clothes back home from college. Dealing with clothes (like folding or hanging them up) may be my least favorite thing to do ever. So, I was very grateful that Cody came over to semi-help me, and provide much needed entertainment while I folded, hung, and sorted my entire wardrobe.
Later that evening, we decided it would be fun to make a treat! Something easy and guilt free that Cody and I could do together while we were waiting on mom to finish dinner. So, we decided to make these muffins! We already had all of the ingredients we needed at the house, so we figured why not!
These muffins are Paleo Orange Cranberry Muffins. Gluten free, dairy free, refined sugar free, and nut free. SO EASY! And the perfect guilt free treat to fix that orange cranberry combo craving.
- 3/4 cup of coconut flour
- 6 eggs (we used local farm fresh eggs given to us by our neighbors)
- 1/2 cup of pure maple syrup (room temp)
- 1/4 cup of melted coconut oil
- zest of one orange
- 1/2 cup of orange juice (juice of 2 oranges)
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- pinch of salt
- 1 cup of fresh cranberries
- Preheat the oven to 350 F
- Line your muffin tins with liners. WARNING: With coconut flour, if you are using parchment liners, they will stick to the liners. Silicon liners will help to prevent this. But, we used parchment liners. They did stick, but hey, they still tasted darn good. (Plus there is no shame in trying to nibble off the pieces that got stuck to the liner. Go for it.)
- Add coconut flour, maple syrup, coconut oil, orange zest and juice, vanilla, baking soda, and salt into a larger mixing bowl.
- Crack your 6 eggs into a separate bowl to make sure you don’t have any bad eggs (especially important if your eggs are local farm fresh eggs like ours were) so you don’t ruin your batter.
- Add your eggs to the rest of the ingredients in the large mixing bowl.
- Mix until lumps are mostly gone. You may need to get a spatula and move stuff around to make sure you get everything all mixed together and don’t leave anything at the bottom of the bowl.
- Then, once all that is mixed together, fold in your fresh cranberries.
- Fill each liner with the batter and make sure to leave a little bit of room in the liner to leave room for them to rise. (Even though they don’t rise a ton since it is coconut flour, they still rise a little, so they need that room.)
- Stick them in the oven to bake for 25 minutes. Wait patiently during this time. I know it is hard, but it must be done.
- When the timer goes off, celebrate with joy, but not too much because after you get the muffins out of the oven, you need to wait about 25-30 minutes for them to cool. (Or you could be like my family and devour them after staring at them and smelling their sweet aroma for a good 8 minutes. Either way I suppose.)
- Store any that you don’t devour right away in the fridge.
A few notes to help you along with your baking experience:
- Remember, silicon liners will keep your muffins from sticking to the liners!
- The texture was rather moist. We probably could have baked them just a couple minutes longer, or maybe just waited the full 25 minutes to eat them and that would have helped. But it was just too hard. They smelled heavenly.
- Cody and my dad aren’t huge fans of tart things. So, next time I bake these I am going to try them using 1 cup of dried cranberries. I think this will cater more to those how don’t care too much for the tart little bites of cranberries. (My mom and I loved it. Dad said it was a keeper, but Cody, although he enjoyed the muffins, he had a hard time with the tartness in a couple of the bites he took.)
- To try to help my dad overcome some of the tartness, we served them with a side of honey butter. (Just mix up honey and butter, and there ya have it…honey butter!)
- Two were left the morning after we made these delicious muffins, surprisingly. We stored them in the fridge over night. My mom and I had them for breakfast alongside our green smoothie and coffee. Honestly, I think they were even better in the morning. They were firmer, and the flavor was even stronger. PERFECT pairing with a cup of coffee.
Another positive thing about these muffins, other than the fact that they are SO delicious and GUILT FREE, is that they are beautiful too! The cranberries provide such a beautiful pop of color. Plus the smell is just divine. Even when we were mixing the batter we could not stop smelling it.
The most important thing about this treat though, besides the fabulous flavor, is the fact that you really can eat this and not feel badly afterward. There is not a single ingredient in this muffin that is bad for you. You will feel completely satisfied. Not only will your sweet tooth and baked goods cravings be satisfied, but even your desire to be nourished will be satisfied as well at the same time.