Gluten Free Cranberry Orange Muffins - paleo + clean eating

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, dried
  • 1/2 tbsp Orange, zest

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/4 cup Tapioca flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1/3 cup Orange juice, freshly squeezed

Found on leelalicious.com

Description

Ingredients

• ½ cup coconut flour
• ¼ cup tapioca flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 4 eggs
• ½ cup coconut oil, melted
• ½ cup coconut sugar
• ¼ cup coconut milk
• ⅓ cup orange juice, freshly squeezed
• ½ tablespoon orange zest
• 1 cup dried cranberries (can be substituted with chopped fresh or frozen + thawed cranberries)

Directions

• Preheat oven to 375°F and line a muffin tin with parchment or silicone liners.
• In a bowl, whisk together coconut and tapioca flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl beat eggs, coconut oil, coconut sugar, coconut milk, orange juice and zest until combined.
• Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also combine all ingredients in a blender.)
• Stir in cranberries by hand. Fill batter into prepared pan.
• Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to a week in the fridge.