There are few combinations I love more than cranberry and orange. It's like peanut butter and jelly, only more exotic. Today I’m sharing this combo in one of my favorite formats - low carb muffins ????. They're made with frozen cranberries, coconut flour and my favorite, sugar-free sweetener. Each muffin is only 64 calories and less than 2 grams of net carbs.
Why you’ll love them
Anyone who loves a good baked treat but doesn’t want to consume excess sugar and carbs is going to love this recipe because it’s made with coconut flour (so very low in carbs) and no added sugar.
Standout Ingredients
Can we have a moment of gratitude for the under appreciated cranberry? It’s the fruit we only give due credit to around Thanksgiving or if you have a dreaded UTI.
But it’s so much more than that. It’s a tart, low-sugar berry that adds burst of flavor to anything you add it to.
What you’ll need for this recipe
- Cape Code Select Frozen Cranberries
- Coconut flour
- Baking powder, vanilla extract & coconut oil
- Eggs
- The zest of one orange
- Your favorite low carb sweetener - I used Swerve
- Stevia and almond milk
How to make cranberry orange muffins, step-by -step
- Preheat oven to 400 and line a muffin tin with liners.
- Sift dry ingredients in a small bowl and set aside.
- In a separate bowl, melt coconut oil, then add eggs and egg whites. Mix well.
- Then add vanilla extract and orange zest.
- Add wet ingredients with dry ingredients along with almond milk and cranberries.
- Mix together well, then place into muffin liners
- Bake for 20 minutes.
Helpful tips and tricks
- If you like a more berry-forward muffin, feel free to add a full cup of cranberries.
- If you’re not a fan of blood orange you can totally opt out. The zest adds an interesting flavor, but the cranberries can definitely hold their own.
- I know you’ll be tempted to try a muffin the minute you take them out of the oven, but I recommend letting them cool first so the muffins doesn't stick to the liner!
- For the same sticking reason above, liners are recommended, but not necessary.
Can you freeze cranberry orange muffins?
Yep, they'll stay fresh when covered for 5 days and up to 2 months in the freezer.
Want the skinny on the cranberries I used?
Fun fact about this recipe - it’s actually being entered into a contest! The folks over at Cape Cod Select provided the frozen cranberries and the category I’m entering is “Healthy on the go”. What’s more on the go than a low carb, sugar free muffin?
BTW, here's a list of stores where you can find Cape Code Select Frozen Cranberries. They're really plump.
You can also scope them out on social on Facebook, Twitter, Instagram and Pinterest.
Want more healthy low carb baked goods? Try these next:
- Low carb zucchini bread
- Blood orange low carb cupcakes
- Chocolate zucchini protein muffins (also low carb and REALLY good)
Cranberry Orange Low Carb Muffins
A simple, low carb muffin with a zesty flavor combinations of orange and cranberries. Made with no added sugar and gluten free.
Ingredients
- 2/3 cup frozen cranberries
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 3 Tbsp coconut oil
- 3 eggs
- The zest of 1 orange
- 1/2 cup Swerve (or non-sugar sweetener of choice)
- 1 tsp stevia (optional - if you prefer sweeter muffins, go for it)
- 1/4 cup almond milk
Instructions
- Preheat oven to 400 and line a muffin tin with liners.
- Sift dry ingredients in a small bowl and set aside.
- In a separate bowl, melt coconut oil, then add eggs. Mix well.
- Then add vanilla extract and orange zest.
- Add wet ingredients with dry ingredients along with almond milk and cranberries.
- Mix together well, then place into muffin liners
- Bake for 20 minutes.
Notes
- If you like a more berry-forward muffin, feel free to add a full cup of cranberries.
- If you want to reduce the fat and calories, you can go down to 2 eggs and 2 egg whites instead of 3 eggs.
- If you’re not a fan of blood orange you can totally opt out. The zest adds an interesting flavor, but the cranberries can defiantly hold their own.
- I know you’ll be tempted to try a muffin the minute you take them out of the oven, but I recommend letting them cool first so the muffins doesn't stick to the liner!
- For the same sticking reason above, liners are recommended, but not necessary.
Nutrition Information
Yield 12 Serving Size 1 muffinAmount Per Serving Calories 64Total Fat 5gCholesterol 27.3mgCarbohydrates 2.6gNet Carbohydrates 1.2gFiber 1.4gProtein 2g
Caren is a certified yoga teacher, fitness instructor and ADHD Coach. As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.
VASILIKI
good morning thinking of making these today; is it possible to use homemade cranberry jelly instead; thank you for any input
Caren
I'm not sure! If you try it, let me know how it turns out.
Christine
These were really good, but very small! With such a low carb count, I’d double the ingredients to have muffins that feel like more of a muffin and less like mini pancake.