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Baking with Avocado: Cranberry Orange Muffins (AIP, Paleo)

Course Breakfast
Servings 12 muffins
Author Samantha


  • 1 Ripe Avocado
  • 1 Cup of Maple Syrup
  • 1/3 Cup of Melted Coconut Oil
  • 2 tsp Vanilla Extract
  • ¾ Cup of Fresh Orange Juice
  • ¾ Cup of Coconut Flour
  • 1 tsp of Baking Soda
  • ½ tsp of Cream of Tartar
  • ½ tsp of Sea Salt
  • 1 ½ Cups of Fresh Whole Cranberries
  • 2 tsp Grated Orange Peel
  • ½ tsp Ground Cinnamon


  1. Preheat your oven to 350 degrees. In a blender or food processor combine your avocado, maple syrup, coconut oil, vanilla extract and orange juice. Blend until completely combined. In a large bowl, mix together your coconut flour, baking soda, cream of tartar, sea salt, cranberries, orange peel, and cinnamon.
  2. Pour your wet ingredients into your dry ingredients and mix completely until a thick dough forms. Grease your muffin tins or line them with paper liners. Fill each muffin cup about three quarters of the way full. Bake for 25-30 minutes or until a toothpick comes out clean and the muffins are firm and not too wet. Allow them to cool completely before serving, store covered in the refrigerator.