Get the Recipe: Paleo Orange Cranberry Muffins
These Paleo Orange Cranberry Muffins are light, fresh, and so yummy! They are so easy to make. These Paleo muffins are great for a quick breakfast or healthy snack. The homemade orange glaze is the perfect topping!
Ingredients
Orange Cranberry Muffins
- 3 eggs, room temperature
- 1 ¾ cups almond flour
- ¼ cup arrowroot starch, or tapioca flour
- ¼ cup pure maple syrup
- 3 tbsp orange juice, about 2 oranges
- 1 tbsp orange zest
- ¾ tsp cinnamon
- ¼ cup melted ghee or coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- pinch sea salt
- ½ cup fresh cranberries
Orange Glaze
- 3 tbsp coconut butter
- 1 tbsp coconut oil
- ½ tsp orange juice
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- In a large mixing bowl, combine all muffin ingredients except cranberries. Stir to combine. Then, gently fold in cranberries.
- Next, pour batter into muffin liners about ¾ full. Garnish with extra cranberries if desired.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Then, remove from oven and cool muffins in pan for 3 minutes before removing to a wire rack to cool.
- To make glaze, add glaze ingredients to a microwave safe dish. Microwave in 15 second increments, stopping to stir between each.
- Once melted, glaze muffins.
Notes
- If muffins are getting too brown on top while baking, add a piece of aluminum foil on top and continue baking.
- Muffins are done cooking when a toothpick inserted comes out clean.
- Glaze is optional.
- Store muffins covered at room temperature for up to 3 days. Or, store in fridge for up to 4 days.
Calories: 208kcal, Carbohydrates: 13g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 109mg, Potassium: 45mg, Fiber: 3g, Sugar: 5g, Vitamin A: 73IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg