Cranberry Orange Muffins (Gluten Free, Dairy Free)
These Cranberry Orange Muffins are tender, moist and bursting with tart fresh cranberries. Great for a quick healthy breakfast or snack.
- 3 eggs
- 1 tsp. pure vanilla extract
- 2 tbsp. orange zest
- 1/2 cup fresh squeezed orange juice
- 1/4 cup maple syrup
- 4 tbsp. coconut oil melted
- 1/2 cup coconut milk
- 1 cup fresh cranberries
Preheat oven to 350 degrees and line 12 cup muffin tin with baking cups.
In large mixing bowl combine almond flour, coconut flour, baking powder and baking soda and whisk together.
Meanwhile in small separate bowl add eggs, vanilla extract, orange zest, orange juice, maple syrup, coconut milk, coconut oil (slightly cooled) and whisk together till combined.
Add wet ingredients to dry and stir till incorporated. Mix in cranberries and combine.
Using ice cream scoop spoon equal portions into baking cups and bake in preheated oven 25-28 minutes till toothpick inserted comes out clean.