Easy Gluten Free Orange Cranberry Muffins
Ingredients
The muffins
-
2.25
cups
Bob's Red Mill almond flour
-
¼
cup
Bob's Red Mill tapioca flour
-
1
tsp
paleo baking powder
-
¼
tsp
sea salt
-
3
units
eggs (or flax eggs for Vegan)
-
1
tbsp
orange zest
-
⅓
cup
fresh squeezed orange juice
-
⅓
cup
raw honey (or maple syrup for Vegan)
-
⅓
cup
coconut oil (or ghee)
-
2
tsp
vanilla extract
-
¾
cup
dried cranberries
Optional icing
-
½
cup
powdered maple sugar
-
1
tbsp
orange juice (or non-dairy milk with orange essential oil)
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, and sea salt until there are no clumps.
- Make a hole in the center of the flour mixture and add the eggs, honey, orange zest, orange juice, coconut oil, and vanilla extract.
- Whisk the wet ingredients together, then combine with the dry ingredients until smooth, and fold in the dried cranberries.
- Scoop the mixture into the lined muffin tin and bake for about 20 minutes, or until a toothpick comes out clean.
- While the muffins cool, prepare the optional icing by whisking powdered maple sugar and orange juice in a small bowl.
- Once the muffins have cooled, drizzle with the icing and serve. Store in an airtight container.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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