Cranberry Orange Muffins

Edit

Servings: 12 Prep: 15 min Cook: 25 min Dairy Free GAPS Gluten Free Paleo Pescetarian Vegetarian Kids Make Ahead Breakfast Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Orange, Almond Flour, Coconut Flour, Fresh Cranberries

Ingredients

1 orange ⚠

6 tablespoons coconut oil

1 ½ cups almond flour ⚠

6 tablespoons coconut flour ⚠

½ teaspoon baking soda

¼ teaspoon sea salt

4 eggs

½ cup honey

1 teaspoon vanilla

1 cup fresh cranberries ⚠

Instructions

1. Preheat oven to 350F.

2. Zest and juice orange. If your coconut oil is not liquid, melt it in a small saucepan and set aside to cool.

3. In a medium bowl, mix together the flours, baking soda, and salt.

4. Make sure your liquid ingredients are at room temperature, or else coconut oil may harden.

5. In a larger bowl, whisk the eggs. Add the honey, orange juice, coconut oil, vanilla, and zest.

6. Add the dry ingredients to the wet ingredients.

7. Gently fold in cranberries.

8. Pour into cupcake liners and bake for 25-30 minutes or until an inserted toothpick comes out clean.

9. Serve hot or store in the fridge or freezer.

Per serving incomplete

126

Cal

12g

Carbs

Fat

Protein

Carbs 37%

Fat 57%

Protein 6%