Cranberry-Orange Breakfast Muffins
A moist and delicious muffin bursting with cranberries that is perfect at holiday time or any time of the year!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 muffins
Preheat oven to 325 degrees F.
In a food processor, pulse the cranberries about 5 - 6 times. You want it to look like it's been diced, be careful not to liquefy it! Add the chopped orange and pulse twice more.
Place cranberry mixture in a small bowl and add the coconut sugar and diced orange rind. Stir to combine and set aside.
In a large bowl, sift together the almond flour, baking soda, salt, cinnamon and nutmeg.
In a small bowl, combine the eggs, honey, coconut oil, orange extract and orange juice.
Add the egg mixture to the dry ingredients and stir until just mixed. Add in the cranberry mixture and stir until mixed in.
Using a spoon or ice cream scoop, fill lined muffin tins 3/4 full. Bake for 25 - 30 minutes. Check by inserting a toothpick into the center of a muffin. If it comes out clean, they're done.
Cool and serve.
Can be stored in an airtight container for 3 - 4 days, but...these muffins will be gone long before then.
Note: if for some reason you are adverse to the taste of orange rind, cut the rind amount in half.