Orange Cranberry Muffins
Low Carb, Gluten Free, Grain Free, Paleo
*Vegan version- Substitute eggs for 2 TBSP chia seeds soaked in 1/4 cup warm water for 10 minutes
Makes 18 muffins
Preheat oven to 350
Prep Time-30 minutes
Bake Time-20 minutes
**This muffin base may be used or any muffin flavor by simply replacing the fruits
2 cups almond flour, Anthony’s
1/2 cup coconut flour, Bob’s Redmill
1 tsp. baking soda, Pure Organic Inc.
1/2 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. nutmeg
1/2 tsp. ground vanilla bean
2 Tbsp. brain octane (MCT) oil, ghee or coconut oil, melted
2 eggs
1/4 cup dark amber maple syrup
1/3 cup granulated golden monk fruit sugar, Lakanto
1/2 cup nut milk, unsweetened
1/2 large orange-juice and zest (rind)
Combine above ingredients in high speed blender (Vitamix) and blend on medium until smooth, 3-5 seconds, scrape sides and blend again 3-5 seconds
In Food Processor- Pulse until chopped coarsely- (approx. 10 pulses)
2 cups fresh cranberries, rinsed and picked over
1 Tbsp zest from orange
Fold into batter and scoop into unbleached, paper lined muffin tins.
Sprinkle with additional monk fruit and cinnamon