/ / Almond Flour Cranberry Muffins (Dairy Free and Gluten Free)

Almond Flour Cranberry Muffins (Dairy Free and Gluten Free)

Craving a sweet treat?  Try these almond flour cranberry muffins!  Made with simple, wholesome ingredients, these muffins are easy to make and quite filling.  You’ll love the little bursts of tartness using fresh (or frozen) cranberries, along with hints of orange sweetness from zest and juice.

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A bowl lined with a cloth napkin filled with almond flour cranberry muffins.


Here are the ingredients you’ll need, along with selected ingredient notes:

All of the ingredients - cranberries, coconut oil, sugar, salt, baking powder, baking soda, orange juice and zest, almond flour, and eggs.
  • Almond Flour – I made these with raw almond flour, but you can use blanched almond flour too if you prefer.  Raw almond flour is made of almonds pulverized with their skins on; blanched almond flour has the skins removed.  The former tends to be a bit heartier, while the later tends to be finer in texture.  You can usually find almond flour in the baking or natural aisle of your grocery store, but it’s easy to order online too.
  • Coconut oil This oil adds the right amount of moisture and texture to the muffin recipe.  It’s fairly easy to find these days at the grocery store – usually in the same aisle as the other oils, or occasionally in the natural foods section – or online.
  • Cranberries – This recipe can be made with fresh or frozen berries.  There’s no need to adjust the bake time for frozen.

Step by Step Instructions

You’ll find full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos.

Start by zesting and juicing your orange.  As a quick tip, if you don’t have a zester, just lightly peel the outside of the orange, making sure to just get the orange part of the peel and not the white pith.  Then use a knife to finely chop it up.

Then combine the sugar, oil, orange juice, and orange zest in a bowl – it’ll look like this:

Coconut oil, sugar, orange zest, and orange juice mixed together in a bowl.

Next, whisk in the eggs.

Eggs whisked into the mixing bowl of ingredients.

Lastly, add all the dry ingredients – the almond flour, baking soda, baking powder, and salt. 

Now just fold in the cranberries, scoop that into a greased muffin tin and bake ‘em up! 

Almond flour cranberry muffins still in the muffin tin after baking.

Recipe FAQ

Here are some common questions that may come up as you prepare this recipe:

How should you store almond flour cranberry muffins? 

These muffins tend to be a bit moister than traditional flour muffins, so it’s best to store them in the refrigerator rather than the counter.  Place them in an air tight container in the fridge for up to 5 days.

Can you freeze almond flour muffins?

Yes.  Freeze them in a zip top bag with as much air removed as possible.  When ready to enjoy one, just take it out and defrost in the microwave.  Note that the texture may be a bit more crumbly after defrosting.

Can you use an egg substitute in this recipe?

Unfortunately, no.  The eggs are essential to the structure holding these muffins together.  Substituting them with flax eggs or applesauce won’t work in this recipe.

A muffin on a plate next to a bowl of cranberries and a bigger bowl of muffins.

More Cranberry Muffins

If you’re looking for more cranberry muffins, try one of these tasty ideas from across the interwebs:

  • Cranberry oatmeal muffins – I stumbled across this recipe on Pinterest and am so intrigued at using soaked steel cut oats in a muffin! 

I hope you enjoy this recipe.  If you get a chance to try it, please feel free to leave a recipe rating or comment below.

A bowl with several almond flour cranberry muffins.

Almond Flour Cranberry Muffins

These almond flour cranberry muffins are made with simple ingredients and taste delicious.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 219 kcal


  • ¼ cup coconut oil
  • ½ cup granulated sugar
  • 1 tbsp orange zest (about 1 orange)
  • 3 ½ tbsp fresh orange juice (from the same orange you zested)
  • 3 large eggs
  • 2 ¼ cups almond flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup cranberries fresh or frozen


  • Preheat the oven to 325 degrees F. Grease a 12-count muffin tin.
  • In a large mixing bowl, combine the coconut oil, granulated sugar, orange zest, and orange juice. Whisk in the eggs.
  • Add the almond flour, baking soda, baking powder, and salt. Stir until combined, then fold in the cranberries.
  • Portion the batter out into the muffin tin. Bake at 325 degrees F for 20-25 minutes, or until a light golden brown on top and a toothpick pulls out clean from the center.
  • Let the muffins cool in the muffin tin completely before trying to remove. (Run a knife around each muffin if they stuck to the pan at all.) Remove and enjoy!


  • If you try to remove the muffins before allowing them to cool, they will crumble.
Nutrition analysis (approximate per serving): 219 calories, 16.5 g fat, 5 g saturated fat, 130 mg sodium, 14 g carbohydrate, 2.5 g fiber, 10 g sugar, 6 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 5%, Potassium: 4%
Keyword almond flour cranberry muffins

Share:  What’s your favorite type of cranberry muffin?  If you tried this version with almond flour, what did you think?

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A bowl of cranberry muffins with a text overlay for Pinterest.

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