These healthy cranberry orange muffins are buttery, moist, sweet, filling, and bursting with cranberries in each bite. Paleo, Gluten Free, Dairy Free
MUFFINS! That’s one thing there is not enough of here at HH. Muffins are the best, aren’t they? Is there anything that pairs better with coffee? I think not.
And, unlike most muffins, these muffins are actually good for you! They are perfect on the go breakfast or healthy snack!
Confession. I made these muffins 3 times in a row. Not because I needed to tweak the recipe and not because I needed more muffins for photos. Nope, I just wanted them, they came out so good I just kept baking more batches.
Mr. Hungry said to give the extra away, but I didn’t, I hoarded them. I ate 1-2 muffins a day as a snack or sometimes for breakfast, it was perfect!
Here is the key though, DO NOT SKIP THE ORANGE EXTRACT. I discovered when making my cranberry bliss bars that the orange extract is the golden ticket to any baked good with cranberries in it. Trust me on this, you will not regret it. You’ll love these muffins so much you’ll end up using that bottle of orange extract up faster than you could imagine!
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Paleo Cranberry Orange Muffins
- 2 eggs
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2 tsp orange extract
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup cranberries (frozen or fresh)
- Preheat oven to 350F and grease a muffin tin (or line with muffin cup liners.)
- Whisk eggs, maple syrup, vanilla extract, and orange extract in a large bowl.
- Add almond flour, baking soda, and salt. Mix until well combined.
- Fold in cranberries.
- Fill each muffin cup about half-way. Bake for 25-30 minutes or until you can insert a toothpick into the muffins and it comes out clean.
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