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
Calories: 184kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 184mg | Potassium: 101mg | Fiber: 3g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg