Gluten-Free Orange Cranberry Muffins

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  • ½ cup coconut flour
  • ½ cup Lakanto (or your preferred low glycemic sweetener)
  • ½ teaspoon pink Himalayan or sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon Ceylon cinnamon (optional)
  • 6 large free range, organic eggs (or an egg substitute) at room temperature
  • ½ cup extra-virgin coconut oil, melted & cooled (or butter/ghee)
  • 2 Tablespoons orange zest
  • 1 teaspoon vanilla extract (optional)
  • ½ – 1 cup dried cranberries (can substitute fresh), chopped


  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. In a mixing bowl, whisk together dry ingredients: coconut flour, Lakanto, salt, baking soda and cinnamon.
  3. In a separate large mixing bowl, whisk together wet ingredients: eggs, coconut oil, vanilla, and zest.
  4. Add the dry ingredients to the wet ingredients and stir together. Fold in your cranberries. You’ll notice that your batter thickens up in a few minutes – this is what you want.
  5. Scoop the batter into the muffin tins and bake for 15-20 minutes.
  6. Store in a covered container in the refrigerator or freezer. Enjoy!


Serves 12. Per Serving (based on using Lakanto, eggs, & extra-virgin coconut oil):

Calories: 172 | Total Fat: 13 g | Total Carbohydrate: 16 g | Dietary Fiber: 2 g | Protein: 5 g

Ingredient Highlights

Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.

Coconut flour is a gluten-free soft flour made from the pulp left over after producing coconut milk. Coconut flour is very popular in low-carb and keto recipes as it’s lower in carbs than wheat flour.

Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.

Unlike fresh cranberries, dried cranberries have very few health benefits. For the healthiest option, look for organic dried cranberries that have been sweetened with apple juice, versus less healthy forms of added sugar.

Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.

Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.

Orange zest – Be sure to use zest from organic oranges to avoid pesticide exposure.

Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.

When your organs are working hard to detoxify, you want the purest form of iodine possible to help them work more efficiently. It only makes sense to use an organic form that’s totally natural and free of chemicals. Organixx Iodine is one of the only formulas that is USDA Certified Organic. It’s a pure, nascent form of iodine which your thyroid can use immediately.

Organic Iodine

Reader Interactions


  1. I would like to try this orange cranberry muffin recipe. It looks great.

    If using fresh cranberries, do I cook them first or just add them to the batter raw? Also, what measure of fresh cranberries equals the 1/2 cup of dried cranberries called for in the list of ingredients?

    Thanks for the recipe. I especially appreciate that you posted it directly with no lengthy introduction or video to have to bother with first.

    • Hey Ann! Thank you for giving this recipe a try. I think you will love it. You may use 1/2-1 cup of dried or fresh cranberries. The measurement will be the same for either one. The cranberries do not have to be cooked if using fresh, unless you would like to do so. I hope this helps. 🙂 Please let me know how this turns out for you. Happy cooking!

      • I tried your orange cranberry muffin recipe, and my husband and I loved them.
        Based on your assurance to my question about the fresh cranberry option, that’s what I used: fresh, whole berries, which I chopped roughly in half. They turned out great.
        Now I have another question. Instead of muffins, I’d like to make bread or a one-layer cake. The larger pans would be easier to line with parchment paper, thereby avoiding the loss of product sticking to cupcake liners. What adjustments (if any) should I make to the recipe? Also, I realize that pan sizes vary, but, in general, what oven temperature would be best, and what would the approximate bake time be?
        Thank you very much,

        • Hi Ann,

          We’re so happy to hear that you gave our Gluten-Free Orange Cranberry Muffin recipe a try and that your husband loved it. That’s wonderful. Thanks for sharing that with us. Please know, that if you decide to make some bread or cake from this recipe, you are free to adjust the recipe to your discretion. We always love when our customers add their own twist to our recipes. Do keep us posted as we would love to hear how it turns out for you. Thanks so much for being part of the Organixx community. We hope you have yourself a happy & healthy day.

    • Hi Teri! Thank you for being here with us. The apron Katrina is wearing is a pretty basic apron that you could purchase at any supplier that sells aprons. However, if you are looking for one with the Organixx logo we do not sell/offer this item. This was a specially made item. I am so sorry for the inconvenience. We appreciate your support. Have an awesome day!

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