These Paleo Orange Cranberry Muffins are a delicious grain free, dairy free, and gluten free version of the classic breakfast muffin. They are super moist and delicious, and packed with zesty orange flavors and tart cranberries!
½cuporganic powdered sugarYou can also make this by blending up coconut ug
Instructions
Preheat your oven to 350 degrees. Spray a muffin pan with cooking oil or line with muffin cups.
Add the 3 eggs, ½ cup coconut sugar, ¼ cup melted ghee, 2 tbsp orange juice, ¼ cup almond milk, orange zest, and 1 tsp vanilla extract to a large bowl and whisk together until smooth.
In another bowl, add the 2.5 cups almond flour, 1 tsp baking powder, and ¼ tsp salt and mix them together.
Add the dry ingredients into the wet ingredients and gently mix them together.
Fold in the 1 cup of cranberries.
Divide the mixture between 10 muffin cups for larger muffins, or 12 muffin cups for smaller muffins.
Bake for 23-25 minutes, until a toothpick entered into the center of the muffins comes out clean. Let them cool for 15 minutes before removing.
To make the optional orange glaze, whisk the 2 tbsp orange juice and ½ cup organic powdered sugar together in a bowl. Spoon the mixture over top the muffins.
Notes
I would suggest storing these muffins on the counter or in the fridge in a tightly covered container.