Photo Credit: Aaron Colussi

Orange Cranberry Almond Muffins

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Savor the inviting aromas of orange and cranberry in these fast and easy gluten-free muffins.

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Description

Quick and easy to prepare, this almond flour–based muffin provides a great source of protein to begin your day.

Recipe Type: Breakfast
Author: Genevieve Doll
Makes 1 dozen muffins
Serves: 2-3
Ingredients
  • 3 cups almond flour
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dried cranberries
  • Zest of 2 large oranges
  • 3 eggs
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup fresh orange juice (about 1 large orange)
Instructions
  1. Preheat oven to 375°. Line muffin cups with 12 muffin liners.
  2. In a large bowl, whisk together almond flour, coconut sugar, baking soda and salt. Stir in dried cranberries and orange zest.
  3. In a small bowl, whisk together eggs, ghee and orange juice. Add to dry ingredients; stir just to combine.
  4. Use a scoop to distribute batter evenly among muffin cups.
  5. Bake about 18 minutes, until golden and firm to touch. Allow to cool slightly before transferring to a cooking rack.

PER SERVING: 219 CAL; 5G PROTEIN; 4G FAT; 41G CARB (15G SUGARS); 117MG SODIUM; 2G FIBER 

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