These Paleo Orange-Cranberry Muffins are bursting with fresh citrus flavor and juicy cranberries. Made with almond flour and coconut flour, they're grain-free, gluten-free, and perfect for a healthy breakfast or snack on the go.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1/4 cup freshly squeezed orange juice. 1 tablespoon orange zest. 1/2 cup fresh cranberries, chopped. Optional: additional orange zest for garnish.
Instructions: Set the oven temperature to 175C 350F. Use paper liners or generously coat the inside of a muffin tin with coconut oil. Almond flour, coconut flour, arrowroot flour, baking soda, and salt should all be combined in a big bowl. Whisk together eggs, melted coconut oil, orange juice, orange zest, and honey or maple syrup in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Add the chopped cranberries and fold gently. Using a spoon, pour the batter into each muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center should come out clean after 20 to 25 minutes of baking in a preheated oven, or until the tops are golden brown. After five minutes of cooling in the muffin tin, move the muffins to a wire rack to finish cooling. Before serving, feel free to add some more orange zest as a garnish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Rod Sands
