Go Back

Cranberry Orange Muffin Tops

Prep Time 10 minutes
Cook Time 15 minutes


  • 2/3 cup cassava flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 cup melted coconut oil
  • 1/4 cup honey
  • 1/4 cup unsweetened applesauce
  • 1/2 cup dried unsweetened cranberries
  • 2 TBSP orange zest
  • 1/4 tsp salt


  1. Preheat oven to 350 and grease your favorite non-toxic cookie sheet

    2. In a medium bowl combine both flours, baking soda, orange zest  and salt.

    3. Gently stir until evenly mixed. Mix in honey, applesauce, coconut oil until a well mixed, thick batter is formed.

    4. Fold in cranberries.Use an overflowing tablespoon to scoop out about 16 mounds of batter across your cookie sheet.

    5. Bake for approximately 15 minutes or until firm and golden brown. Enjoy once completely cooled!. 

    Pro Tip: Make these on a weekend for an easy reheat during the week. Our Cranberry Orange Muffin Tops freeze really well for ultimate convenience!