November 20, 2021
Cranberry Orange Muffins
Buttery and tender muffins bursting with sweet, tart cranberries and scented with orange are perfect for fall breakfasts!
Servings: 12
Calories: 184kcal
Ingredients
- 4 large eggs
- 1/3 cup butter melted, or butter flavored coconut oil for dairy-free
- 1/4 cup cashew milk or almond milk, unsweetened
- 1/4 cup monk fruit powdered
- 1/4 cup allulose or another 2 tablespoons monk fruit, powdered
- 1/2 teaspoon salt
- 2 teaspoons cornbread flavor or vanilla extract
- 2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- zest of 2 oranges or 1/8 teaspoon orange oil
- 1 1/2 cups cranberries
Instructions
- Preheat the oven to 350°F and grease a standard muffin tin with oil or fill with cupcake liners. Set aside.
- Combine all ingredients except cranberries in a blender and blend until completely smooth. Stir cranberries and pour into prepared cupcake wells, smoothing the tops with a spoon.
- Bake for about 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the muffins out to cool completely.
Notes
Protein:Energy Ratio: 0.3
Nutrition Facts
Cranberry Orange Muffins
Amount per Serving
Calories
184
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
55
mg
18
%
Sodium
184
mg
8
%
Potassium
101
mg
3
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
312
IU
6
%
Vitamin C
2
mg
2
%
Calcium
79
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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