Delicious Orange Cranberry Superfood Muffins

 

Orange and cranberry:

are a perfect combination for baking. These cranberry orange muffins are rich on the flavor and burst sweet and sour taste in each bite.

What I love about cranberries is that they low in sugar and have some sour taste that can bring the sweetness of the muffins even if they aren't so sweet. They are light and tender filled with orange zest and topped a simple orange glaze.  A perfect treat for breakfast or quick snacks.

When cranberries season comes I like to bake them almost every week. I can't get enough of that sweet-tart flavor combination. These cranberry muffins taste as they came from a fancy bakery, but they’re actually super easy to make.

 

 

For me orange is like cranberry’s soulmate. Like Fridays are to wine, peanut butter is to jelly chocolate, vanilla, and ice cream an obvious match made in heaven.

Orange and are absolute perfection together, so I've decided to share this recipe with you!

Those orange cranbery muffins:

are fluffy, festive with a hint of cinnamon and packed with flavor. We’re talking huge flavor!  All that glorious coconut butter (you can also use real butter too) gives mouth-watering flavor. Super simple to make and you have a perfect snack ready!

 

 

The cranberries are the star of the show and you can use frozen or fresh. I like to go heavy handed on them because I love them and I think you’ll love them too. You don't want to bite into a “fruit” muffin only to find three small berries in one bottom corner, right?

I love the texture of these cranberry orange muffins.

They’re light and fluffy and so moist.

The sweet orange glaze adds to their charm. You can leave the glaze off, but it adds a little extra orange flavor.

This muffin batter made with gluten-free flour, coconut sugar, coconut butter, and orange zest. Chopped cranberries are stirred into the batter. The finishing touch is a drizzle of orange glaze after the muffins have baked and cooled. If you don't feel like you want to eat them all, they are perfectly freezable too!

 

 

Warm straight from the oven, these glazed cranberry orange muffins are the best treat to cozy up with on chilly mornings or evenings.

Feeling like you want to make a different dessert? Check out this delicious  Hazelnut Protein Balls or   Gluten-Free Peach Cobbler!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

Cranberry Superfood Muffins

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Course: Dessert, Snack
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 285kcal

Ingredients

  • 3/4 cup

    cassava flour

  • 1/2 cup

    coconut sugar

  • 1/2 cup

    arrowroot flour

  • 1/4 cup acai powder or any high-antioxidant fruit powder such as blueberry,  goji, mangosteen, maqui berry, (or it could be a mixed fruit powder)
  • 2/3 cup

    maple syrup

  • 1/2 cup coconut oil

    or butter room temperature

  • 1 tsp

     vanilla

  • 1 tsp

    baking powder

  • 1 tsp

    baking soda

  • 1 tsp

    cinnamon

  • 1/2 tsp sea salt
  • 2 eggs

    see below for vegan options

  • 1/2

    coconut butter

    optional

  • 1/4 cup

    shredded coconut

    unsweetened, unsulfited

  • 1/2 cup

    coconut milk

    mixed with 1/2 cup water

  • 2 tbsp

    orange zest

  • 1 cup

    cranberries

    fresh (cut in a half)1

  • 1/2 cup

    coconut sugar

    glaze
  • 1 1/2 tbsp

    orange juice

    glaze

Instructions

  • Mix coconut oil, coconut cream, eggs, coconut sugar, maple syrup, eggs, and vanilla together in a mixer bowl until smooth


  • Mix baking powder, baking soda, sea salt, and the flours. Add the flour mixture to the wet mixture; mix thoroughly and add half the coconut milk. Mix until smooth. 



  • Add the rest of the coconut milk and the shredded coconut and dried fruit. 



  • Grease a 12–cavity muffin tin and scoop batter evenly into each cavity.  Bake at 325 degrees F for 20-25 minutes.



  • Remove from oven and let cool for five minutes. Remove from the tin and let cool on a wire rack.



  • For the egg-free option, mix 4 teaspoon chia or salvia hispanica (also known as salba or white chia) with 5 tablespoon water



  • For the glaze. 
    In a small bowl, mix together the sugar and orange juice. Drizzle the glaze over the muffins, then serve.
    *There are many fruit powders on the market. The only ingredients they should contain is the fruit itself. They should nothing more than dried or freeze-dried fruits with the water extract so the product can be ground into a powder. There should be nothing else added. 
    Organic traditions have many different ones. Look for them in your local health food store or order them from Your Organic Sources. Nutiva is another good brand.
    Coconut oil is quite bland. Coconut butter is a mixture of coconut oil and coconut meat that goes by a different name such as Coconut Butter from Artisana or Coconut Manna from Nutiva. Adding some of this gives anything the coconut flavor people expect from coconut



Nutrition

Calories: 285kcal | Carbohydrates: 39g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 247mg | Potassium: 131mg | Fiber: 3g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

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