Paleo Orange Cranberry Muffins (Gluten-Free, Grain-free, Dairy-free)
Moist and delicious gluten-free, grain-free, dairy-free and Paleo muffins that are bursting with fresh orange and cranberry flavors!
Servings: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 2 extra large eggs
- ½ cup maple syrup
- 3/4 cup fresh squeezed orange juice
- 1/4 cup extra light olive oil
- 1 tsp orange zest
Instructions
- Preheat the oven to 400 degrees F.
- Combine the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt in a large bowl and mix. Add the cranberries to the bowl and mix.
- In another bowl, add the eggs, maple syrup, orange juice, olive oil and orange zest and whisk everything together.
- Then, pour the wet ingredients into the bowl of to dry ingredients and mix with a fork until everything is blended.
- Grease your muffin tins with oil ( I used an olive oil spray ). Pour the batter into the greased muffin tins. They each should be about ¾ of the way full.
- Bake for about 15-20 mins, until lightly browned and firm to the touch. I only baked mine for 16 minutes and that was plenty.
Notes
- * Use a zester to get the orange zest. I've tried every which way to zest an orange and a zester like this works best.
- * Grease your muffin tins in advance so they don't stick to the pan.
- * Let the batter sit for a few minutes so the flours can absorb fully. This usually helps the texture of muffins when using alternative flours like coconut flour.
Nutrition
Calories: 127kcal | Carbohydrates: 15.8g | Protein: 2g | Fat: 6.5g