Coconut Flour Cranberry Orange Muffins

 

I'm not sure if cranberry orange baked goods are actually considered a seasonal flavor, but in my world they make the list. Warning: I'm about to get incredibly nostalgic and sentimental on you.

Waaaay back in the day when Andy and I first met we were dating long distance. He was in Denver for an internship, and I was in Tampa finishing up college. It was a year and a half of texting, Skyping, and the very rare flight to see one another in person. Towards the end of this season of our lives, Andy flew out to Tampa right before Christmas to watch me graduate from USF.

 
 

It was an entire week of time together - in person - that was unfamiliar territory for us, but I was only too happy to fill some of that time with baking holiday treats together. Since our time spent in person together had been so rare, it was a new experience to be baking in the kitchen alongside of one another. I loved every minute of sharing one of my favorite activities with my favorite guy.

 
 

We had each picked a recipe we wanted to bake, and Andy's was a copy-cat recipe for the cranberry bliss bars at Starbucks. Me being the creative baker I am decided to tweak the recipe with some added orange flavoring. Let me tell you, Starbucks, your recipe has nothing on my version. 

 
 

Soon after Andy's trip to Tampa for my graduation, he made the permanent move to the sunshine state. Every Christmas since, we have baked up our favorite treats the week of Christmas to take to work and share with friends, and we always include a cranberry orange treat of some sort. Since the flavor combo is one of my favorites, I was wanting to find a way to indulge myself for breakfast. These cranberry orange muffins are light and citrusy, while also feeling like a special treat just for the holidays.

 
 

Your turn:

  1. What's your favorite seasonal flavor?
  2. Do you have an item you love to bake every year, at a certain time of year?

Coconut Flour Cranberry Orange Muffins

  • 1 ripened banana, mashed
  • 1 cup applesauce
  • 3/4 cup coconut flour
  • 1/2 cup dried cranberries
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tbs juice from an orange
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • Orange zest
  1. Preheat your oven to 350 degrees.
  2. In a large bowl, combine the applesauce, banana, and maple syrup.
  3. In another bowl, mix the coconut flour, salt, and baking soda.
  4. Pour your dry ingredients into your wet ingredients, stirring thoroughly.
  5. Melt your coconut oil, and add that, the orange juice, and the orange zest to the batter.
  6. Fold in the cranberries.
  7. Evenly divide the mixture in your greased muffin tin.
  8. Bake for 25 - 30 minutes.
 
Recipes, BreakfastEmily WeirHolidays, Baking, Seasonal, Cranberry orange, Muffins, Coconut flour, Gluten free, Tampa, Food, Recipe, Blog