Orange-Cranberry Muffins
The sweetness of cranberries and orange in a protein-filled package? Yes, please! These little babies are great to make ahead and freeze so you can pop them in the microwave for 30 seconds or so whenever you need a quick breakfast or snack. Enjoy!
- Yield: 12 Muffins 1x
Ingredients
Scale
- ¾ Cup Coconut Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ¼ Cup Coconut Oil, melted
- 6 Large Eggs
- ½ Cup Orange Juice, fresh-squeezed preferred
- Grated zest from one orange
- ½ Cup 100% Pure Maple Syrup
- 1 tsp Vanilla Extract
- 3/4 Cup “add in” of choice: juice-sweetened cranberries, vegan, refined sugar-free chocolate chips*, pistachios, etc
Instructions
- Preheat oven to 350-degrees and line a muffin tin with liners (or use a Silpat muffin mold)
- Combine dry ingredients in a large bowl, stirring with a whisk (coconut flour through salt)
- In a separate bowl, whisk wet ingredients (oil through vanilla) until emulsified. Add wet to dry,stirring just until well-combined.
- Fold in add-in of choice and scoop/pour into muffin tin or mold (I use an ice cream scooper for this to ensure they are even–about ¼ cup of batter for each muffin).
- Bake for 20-ish minutes or just until a toothpick inserted in the center comes out clean. Cool on wire racks before handling.
- Enjoy warm (but not hot) or cold.I freeze mine for easy breakfasts whenever I need them
- Category: Dessert
- Diet: Vegan
Sometimes, you just want a perfect balance between sweet and savory for breakfast, amiright? These Orange-Cranberry muffins are made with a bunch of protein-laden eggs but taste plenty sweet thanks to the fresh-squeezed OJ! Although my mom loves this cranberry version, I’m more partial to the chocolate-chip one. Whatever you decide, you may want to double the recipe to keep some in the freezer for easy breakfasts and on-to-go snacks.
