Paleo Cranberry Orange Muffins
These Paleo Cranberry Orange Muffins are the perfect winter treat with tart cranberries, seasonal oranges and a sweet glaze.
Ingredients
Dry ingredients:
- 2 cups almond flour
- 2/3 cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon mineral salt
- ¼ teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
- 1/3 cup dried cranberries
Wet ingredients:
- 2 eggs room temperature
- 1/3 cup almond milk
- 2 Tablespoons orange zest
- 2/3 cup maple syrup
- ¼ cup coconut oil melted
- 1.5 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Orange Glaze:
- ⅓ cup monkfruit powdered sugar
- 1 Tablespoon orange juice
- ½ teaspoon orange zest
- Pinch of mineral salt
Instructions
- Bring eggs to room temperature if you haven't already. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners and grease liners with coconut oil spray.
- Begin by whisking together all wet ingredients in a medium bowl.
- In a large bowl, whisk together all dry ingredients except for cranberries. When dry mixture is incorporated and smooth, fold in fresh and dried cranberries to coat in the dry mixture.
- Add wet mixture to the dry mixture, folding with a spatula delicately until all ingredients are well combined.
- With an ice cream or large scoop, evenly distribute batter in muffin liners, about 3/4 high up each liner.
- Bake on the middle rack for 20-25 min, rotating pan 180 degrees halfway through cooking, until muffins are golden and just cooked through. Check muffins with a toothpick to make sure muffins have dry crumbs.
- While muffins are baking, make orange glaze. Add all ingredients to a small bowl and whisk together until smooth.
- Let muffins cool at least 20 minutes before glazing and serving, (muffins need to set a bit). With a spoon, evenly drizzle glaze atop muffins and serve. Because these muffins don't contain preservatives, make sure to store in the refrigerator.