Low Carb Cranberry Orange Muffins
If you are looking for a Thanksgiving dessert recipe, or a sweet breakfast option these muffins may be what you are looking for! Packed full of orange flavor, and studded with cranberries these muffins are a vibrant and delicious addition to any function!
I’ve long wanted to develop a cranberry orange muffin recipe but kept dragging my feet, afraid it wouldn’t be all that I hoped. However, in some of my recent experimentation, I developed a base muffin recipe I absolutely loved and have been having the time of my life trying new muffin flavors.
My biggest concern with this one was getting enough orange flavor, yet without overpowering the cranberries. However, I lucked out on the first try and nailed it! One taste and I may have done a little happy dance in my kitchen.
There’s no doubt about it, these low carb cranberry orange muffins are going to be another one of my favorites!
How many favorites can a person have?
Asking for a friend. 😉
Ingredient List
1 1/2 Cups Fresh Cranberries
2 Tablespoons Monk Fruit/ Allulose Blend
2 Cups Almond Flour
1/2 Cup Monk Fruit/ Erythritol Blend
1/2 Cup Vanilla Mölk
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
4 Large Eggs
1/2 Cup Butter (melted)
2 Tablespoons Heavy Cream
1 Teaspoon Orange Extract
1/4 Almond Milk
2 Tablespoons Orange Zest
2 Tablespoons Fresh Squeezed Orange Juice (optional)
I often hear the words “I’m sorry,” when people discover I can’t eat sugar or gluten. While sometimes I miss some of the sugary treats I once used to enjoy. Recipes such as this one make up for it.
And why wouldn’t you transition to healthy treats such as these?
The soft crumb texture mimics that of a traditional flour-based muffin, and the delicious robust flavors of orange and cranberry would rival even your best sugar-filled muffin!
Perhaps you would miss that lethargic feeling you get after binge-eating donuts.
Perhaps you would miss feeling guilty each time you eat a sweet treat.
Or perhaps you enjoy the worry of weight gain and the possible acceleration of diabetes every time you eat your dessert. If you do, then go ahead and enjoy your sugar-packed desserts. 🙂
But if none of these things interest you, then I dare you to try these muffins. They might just be a life changer…
How to Make Low Carb Cranberry Orange Muffins
If you are a first time baker, or new to low carb baking it may seem intimidating. However, I’m here to encourage you and tell you it’s really not that complicated! Muffins like these are perhaps one of the easiest things you can make!
You don’t need any special equipment besides your standard kitchen gear and a muffin tin. If you have an older tin that is not nonstick I recommend lining your tin with cupcake liners. However, if you have a nonstick muffin tin, all you need to do is lightly grease it with either olive or avocado oil.
Next, begin by preheating your oven to 350° Fahrenheit.
While the oven is preheating pour your cranberries into a small saucepan. Add the allulose sweetener and stir. Cover and cook on medium heat, stirring often. Cook until they have begun to sweat and the allulose has dissolved.
Remove from heat, and let the cranberries cool while you mix up the batter.
To make the batter, add the almond flour, monk fruit/erythritol blend, protein powder, baking powder, and salt to a large mixing bowl. Stir together until evenly combined.
Next, add the eggs, melted butter, cream, almond milk, and orange extract. Mix until well incorporated.
Take a fresh orange and using a zester run it along the skin of the orange until you have approximately two tablespoons of zest.
( This should equal the zest of one medium-sized orange)
Cut the orange in half and squeeze the juice out into a bowl. Use the fresh juice in your batter for extra flavor. However, if you are very very sensitive to fruit sugars you may choose to leave this out. If so add an additional 1/2 to 1 teaspoon of orange extract to compensate.
Add the zest and the juice to the batter and mix again.
Fold in the cooked cranberries until evenly distributed. Take care not to over-mix the batter on this step! Over-mixing can cause the juices from the cranberries to bleed too much and will create unwanted color in your batter.
Once mixed, scoop the batter into your prepared muffin tin, filling each well about 3/4 of the way full.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Let cool before serving and enjoy!!!
Cranberry Orange Muffins
Ingredients
- 1 1/2 Cups Fresh Cranberries
- 2 Tablespoons Monkfruit/Allulose Blend
- 2 Cups Almond Flour
- 1/2 Cup Monkfruit/Erythritol Blend
- 1/2 Cup Vanilla Mölk
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 4 Large Eggs
- 1/2 Cup Butter (melted)
- 2 Tablespoons Heavy Cream
- 1 Teaspoon Orange Extract
- 1/4 Cup Almond Milk
- 2 Tablespoons Orange Zest
- 2 Tablespoons Fresh Orange Juice (optional)
Instructions
- Begin by preheating your oven to 350° Fahrenheit. Next line a 12 cup muffin tin with cupcake liners or grease it with either olive or avocado oil.
- While the oven is preheating pour the cranberries into a small saucepan. Add the allulose sweetener and stir. Cover and cook on medium heat, stirring often. Cook until they have begun to sweat and the allulose has dissolved.Remove from heat, and let the cranberries cool while you mix up the batter.
- To make the batter, add the almond flour, monk fruit/erythritol blend, protein powder, baking powder, and salt to a large mixing bowl. Stir together until evenly combined.
- Next, add the eggs, melted butter, cream, almond milk, and orange extract. Mix until well incorporated.
- Add the zest and the juice to the batter and mix again.
- Next, fold in the cooked cranberries until evenly distributed. Take care not to over-mix the batter on this step! Over-mixing can cause the juices from the cranberries to bleed too much, and will create unwanted color in your batter.
- Once mixed, scoop the batter into your prepared muffin tin, filling each well about 3/4 of the way full.Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool before serving and enjoy!!!
Nutrition
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