Paleo Cranberry Orange Muffins

Growing up, one of my favorite treats was a cranberry orange muffin from Panera. They only had them in the winter but let me tell you they HIT DIFFERENT. They were honestly too sweet(but I liked it) so it tasted more like a dessert but I can’t tell you how badly I still crave cranberry orange muffins to this day. The sweetness of the orange paired with the tartness or the cranberry is truly a match made in heaven.

I used to crave these babies all the time, but now that I have made them, I literally can’t stop eating them. Someone please stop by my house so I don’t eat them all.

There truly is no better pairing than cranberries and orange. They compliment each other perfectly with tart and sweet. These muffins would be delicious with your morning coffee or just as a snack cut down the middle with a slab of butter (or vegan butter).

I have never used frozen cranberries to make this recipe so I do not know the conversion between fresh and frozen. Just remember to factor in the moisture from the frozen cranberries so that your batter doesn’t become too loose.

The ingredients are pretty straightforward here, I use fresh juice from an orange so I do not know how much it would be if you were to use store bought orange juice. Also, make sure to zest your oranges before you juice them, if you zest second the oranges are no longer firm and you will struggle to get ample zest.

These are perfect for the holiday season for all your cranberry orange lovers in your house! So what are you waiting for?? Let’s get baking!

What you need:

Almond flour

Tapioca flour

Eggs

Maple syrup

Large navel oranges

Cranberries

Baking soda

Salt

Ingredients:

2 cups almond flour

1/2 cup tapioca flour

3 eggs

1/2 cup maple syrup

Juice from 1.5 large navel oranges

Zest from 2 large navel oranges

3/4 cup- 1 cup cranberries (or to your liking)

1/4 teaspoon baking soda

1/4 teaspoon salt

Instructions:

1. Sift flours together in one bowl with baking soda and salt.

2. In a separate bowl, zest your two oranges.

3. Add the zest to the flour mixture.

4. Then juice your two oranges in a separate bowl.

5. Add wet ingredients(orange juice, maple syrup, eggs) into a bowl.

6. Combine wet ingredients with dry.

7. Finally fold cranberries into your batter.

8. Scoop out batter into lined muffin tin.

9. Bake muffins at 350 degrees F for 18-22 minutes until golden brown.

   enjoy!