Imagine biting into a moist, tangy muffin that's not just delicious, but also completely grain-free and packed with vibrant flavors of cranberry and orange. These aren't your ordinary muffins - they're a game-changing breakfast treat that will make your taste buds dance and your health-conscious heart sing! Perfect for those following paleo, gluten-free, or low-carb diets, these muffins prove that healthy eating can be absolutely mouthwatering and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1 cup coconut sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 2 tbsp freshly squeezed orange juice
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 2 cups of almond flour and 1 cup of coconut sugar. Stir them together until they are evenly mixed.
- In a separate bowl, whisk together 4 large eggs, 1/2 cup of melted unsalted butter, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix them together gently until just combined, being careful not to overmix.
- Add 1 cup of fresh cranberries and 2 tablespoons of freshly squeezed orange juice to the batter. Fold them in gently to distribute them evenly throughout the mixture.
- Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious grain-free cranberry orange muffins as a delightful breakfast or snack!
Tips
- Use room temperature eggs and butter for better ingredient integration and smoother batter.
- Don't overmix the batter - this can lead to dense, tough muffins. Mix just until ingredients are combined.
- For extra zesty flavor, add some orange zest to the batter.
- Make sure your cranberries are fresh and pat them dry to prevent excess moisture.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let muffins cool completely to help them set and develop a better texture.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
