The taste of cranberry and orange together immediately makes me think of cool winter mornings and sunday brunch. I love the combo so much that I wanted to make a recipe of my own with it to utilize these great seasonal fruits! These cranberry orange paleo muffins are incredibly easy to make, light and zesty in taste. These are perfect to bring to a friend or make for your next family breakfast!
Here’s what you’ll need:
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- zest of 2 oranges
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp nut milk
- 1/4 cup fresh orange juice
- 2/3 cup fresh cranberries
Preheat oven to 325 degrees and fill a muffin tin with liners. In a large bowl, whisk together the almond flour, baking soda, salt and orange zest. Set aside.
In a smaller bowl, whisk together the eggs, maple syrup, coconut oil, milk and orange juice. Pour the wet ingredients into the dry ingredients and fully incorporate.
Fold in the cranberries and then fill the muffin tin with batter, about 3/4 of the way full. Bake for 22-26 minutes, until a toothpick comes out clean. Allow to cool before eating.
CRANBERRY ORANGE PALEO MUFFINS
Ingredients:
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- zest of 2 oranges
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp nut milk
- 1/4 cup fresh orange juice
- 2/3 cup fresh cranberries
Instructions:
- Preheat oven to 325 degrees and fill a muffin tin with liners.
- In a large bowl, whisk together the almond flour, baking soda, salt and orange zest. Set aside.
- In a smaller bowl, whisk together the eggs, maple syrup, milk and orange juice. Pour the wet ingredients into the dry ingredients and fully incorporate.
- Fold in the cranberries and then fill the muffin tin with batter, about 3/4 of the way full.
- Bake for 22-26 minutes, until a toothpick comes out clean. Allow to cool before eating.