Paleo Orange Cranberry Muffins (Gluten Free)

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings muffins

Calories 209kcal

Author Mary Smith

Ingredients

3 eggs
½ cup coconut sugar can sub sweetner of choice
¼ cup melted ghee can sub oil of choice
2 tbsp fresh squeeze Vintage Navel orange juice
¼ cup almond milk
Zest from 1 Vintage Navel Orange
1 tsp vanilla extract
2.5 cups almond flour
1 tsp gluten free baking powder
¼ tsp sea salt
1 cup fresh or frozen cranberries

Optional Orange Glaze

2 tbsp fresh squeezed Vintage Navel Orange Juice
½ cup organic powdered sugar You 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.

Nutrition