This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for a holiday breakfast.
6 large Eggs
1/2 cup Unsalted Butter, melted
1/4 cup Pure Maple Syrup
1 tsp. Vanilla Extract
1 tsp. Dried Lemon Peel
1/2 tsp. Orange Extract
1/2 cup Coconut Flour
1/4 cup Tapioca Flour
1/2 tsp. Sea Salt
1 cup Fresh Cranberries, chopped
Preheat oven to 350 degrees.
Line 12 muffin cups with liners or grease the pan with butter.
In the bowl of your mixer beat the eggs, butter, maple syrup, vanilla extract, lemon peel and orange extract until blended together.
Add the coconut flour, tapioca flour and sea salt to the wet mixture and blend until combined.
Add the chopped fresh cranberries and blend until they are just mixed into the dough.
Add about 1/4 cup of dough to each muffin cup. This recipe makes 12 muffins.
Bake at 350 degrees for 30 minutes or until muffins are golden and spring back to your touch.
I would not substitute dried cranberries for fresh cranberries. It will change the flavor and texture of the muffins.
If you would like to make a Paleo version of these muffins you could use 1/4 cup melted coconut oil and 1/4 cup avocado oil in place of the butter.
Keywords: gluten free, muffins, cranberry, orange, breakfast, baking, healthy, easy, moist, best, recipe, fresh, holidays