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GF Cranberry Orange Muffins

By Camilla Saulsbury

GF Cranberry Orange Muffins


Cranberry Orange Muffins

page 120
The Complete Coconut Cookbook by Camilla V Saulsbury

The cranberry is praised for its sauce capabilities at the Thanksgiving and Christmas table, but the ruby fruit is underappreciated as a healthy food. Cranberries are teamed with whole-grain flour and antioxidant-rich orange zest and juice to create these muffins, destined to be a favorite.

Makes 12 muffins

·       Preheat oven to 350°F (180°C)

·       12-cup muffin pan, greased with coconut oil


12 cup   chickpea flour              125 mL

13 cup   coconut flour                75 mL

2 tbsp   potato starch                30 mL

212 tsp  gluten-free baking powder    12 mL

14 tsp   fine sea salt                 1 mL

13 cup   coconut sugar                75 mL

2 tbsp   psyllium husk                30 mL

2 tsp    finely grated orange zest    10 mL

12 cup   freshly squeezed orange juice 125 mL

12 cup   well-stirred coconut milk   125 mL

34 cup   fresh or thawed frozen      175 mL
         cranberries, coarsely chopped


In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.

In a medium bowl, whisk together coconut sugar, psyllium, orange zest, orange juice and coconut milk until well blended. Let stand for 5 minutes to thicken.

Add the orange juice mixture to the flour mixture and stir until just blended. Gently fold in cranberries.

Divide batter evenly among prepared cups.

Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.

Storage Tip

Store the cooled muffins, wrapped in foil or plastic wrap, in the refrigerator for up to 3 days. Alternatively, wrap them in plastic wrap, then foil, completely enclosing them, and freeze for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.


Power Ingredient


Cranberries are loaded with disease-fighting antioxidants and are a good source of vitamin C, fiber, manganese and potassium. Cranberries are perhaps best known for their role in preventing urinary tract infections, especially for people with recurrent infections. The high level of proanthocyanidins in cranberries helps reduce the adhesion of certain bacteria to the urinary tract walls, fighting off infections. Some preliminary evidence also suggests that the polyphenols in cranberries may reduce the risk of cardiovascular disease by preventing platelet buildup and reducing blood pressure via anti-inflammatory mechanisms.



Cranberries freeze very well, so when they are in season, stock the freezer with multiple bags for baking throughout the year.