Cranberry, orange and almond muffins

Cranberry, orange and almond muffins

Filled with fresh cranberries, these muffins have a lovely bright orange color thanks to the fresh oranges they contain. Both soft and light, almonds give them a touch of sweetness and crunch that balances the tangy side of cranberries. 

Take advantage of Thanksgiving to serve them to your family! 


Cranberry, orange and almond muffins 

Makes 12 muffins
Preparation: 10 minutes
Cooking 30 minutes 



1 cup fresh cranberries, halved
1/2 cup pure maple syrup
2 tbsp grated orange zest
2 cups of gluten-free flour (here almond flour)
2 tsp gluten-free baking powder 
pinch of salt
1/2 cup melted coconut oil
1/2 cup freshly squeezed orange juice
2 flax eggs
1/2 cup oforganic natural almonds hachées 



  1. Preheat the oven to 375F.
  2. Prepare a plate of muffin tins, by placing paper boxes in it or greasing it with coconut oil.
  3. In a large bowl, combine the flour, baking powder, salt and syrup.
  4. Add the coconut oil, almonds, orange zest, cranberries, orange juice and flax eggs. Mix until the dough is moist, nothing more. 
  5. Fill muffin cups with batter to the brim. 
  6. Bake for about 30 minutes or until a toothpick comes out dry. 
  7. Store in an airtight dish in the refrigerator for 4 days. 



* Notes

For a safe version for the school lunchbox, simply replace the almonds with Sun-flower seeds or pumpkins.


Bon appétit!


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orange cranberry almond muffins

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  • Caroline Bisaillon