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