Cranberry Orange Muffins

Jump to recipe

With all the great sales on cranberries post-thanksgiving, I wanted to try to come up with a cranberry orange muffin recipe. These turned out light but filling, thanks to the protein from the almond flour. I opted to use just a tablespoon of honey and the rest of the sweetness comes from pure monk fruit, making these very low glycemic. Be sure to use pure monk fruit, not one mixed with an artificial sweetener. While these muffins can be enjoyed any time of year, the orange-cranberry flavour combination reminds me of Christmas!

Cranberry Orange Muffins (Paleo)

Author: Elaine Drake, chpmom.com

Yields: 12 muffins

Ingredients:

• zest from 2 medium oranges
• juice from 2 medium oranges
• 1/3 cup coconut oil, melted
• 1 tablespoon raw honey (if the raw honey is solid you may want to soften it)
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups almond flour
• 1/2 cup arrowroot starch
• 1 teaspoon baking powder (aluminum and corn starch free)
• 1/4 teaspoon pure monk fruit
• 1 cup fresh cranberries

Instructions:

Preheat oven to 350. Grate orange zest. Set aside. Squeeze juice from oranges into a mixing bowl. Add melted coconut oil, honey, vanilla extract, and eggs. Mix well. In a separate mixing bowl, combine almond flour, arrowroot starch, baking powder and monk fruit. Stir, breaking apart any lumps in flour. Add dry ingredients to wet ingredients and mix well. Stir in orange zest. Fold in fresh cranberries. Line muffin baking tray with muffin liners. Spoon mixture into muffin molds. Bake in preheated oven for 25 minutes. Enjoy!