Cranberry Orange Muffins (Paleo)
Slightly sweet cranberry orange muffins are bursting with the tart flavor of fresh cranberries. If you are looking for a recipe that packs the flavor and antioxidants of fresh cranberries this grain-free recipe is for you!
Servings: 12
Equipment
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Muffin Pan
- Knife
- Cutting board
Ingredients
- 2 1/2 cups Blanched Almond Flour
- 1/2 cup Tapioca Flour
- 1/2 tsp Sea salt
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/3 cup organic sugar
- 2 tsp baking powder
- 3/4 cup fresh cranberries cut in half or chopped
- 1/4 cup orange juice fresh squeezed or store-bought no added sugar
Topping
- 2 tbsp sliced almonds
- 1 tbsp sugar
Instructions
- Preheat oven to 350 degrees
- Add almond flour, salt, baking powder, sugar, and tapioca flour to a bowl and mix to combine
- Melt coconut oil in a microwave-safe dish and set aside
- Rinse and strain fresh cranberries. Be sure to pick out any bad cranberries and discard them
- Next, squeeze oranges over a strainer to catch any seeds until you have 1/4 cup (you can also use store-bought orange juice that has no added sugar)
- Add eggs, melted coconut oil, and vanilla extract to the dry mixture and mix until combined. The batter will be thick.
- Mix in your chopped cranberries
- Add equal scoops of batter to a lined muffin tin
- Make the quick topping. Mix sliced almonds with sugar
- Sprinkle on top of each muffin
- Bake at 350 degrees for 25 minutes