Ingredients
- 3 cups almond flour
- 1 teaspoon baking soda
- ½ cup ghee, melted
- 4 eggs
- 4 Tablespoons orange juice
- 1/2 cup dried cranberry (sweetened if unsweetened, add 1 Tablespoon raw honey as well) – this one from Steve’s doesn’t contain any non-Paleo oils
- zest from 1 navel orange (1 Tablespoon)
- EQUIPMENT – muffin pan and muffin liners
Recipe Description
DESCRIPTION: These almond flour muffins are absolutely delicious and are Paleo, gluten-free, and dairy-free.
These Paleo Cranberry Orange Muffins are perfect for the winter season!
Just a note of caution – I’m not a huge fan of orange juice (I don’t consider fruit juices to be Paleo in general, but only a small amount was used to make 12 muffins so I made an exception in this case). Also, most dried cranberries contain sunflower oil (or another type of non-Paleo oil). The best ones I’ve found are from Steve’s PaleoGoods (they are cranberries infused in apple juice). So while these cranberry orange muffins are delicious, I would suggest not eating too many of them (and this is the same advice I give for any Paleo dessert or treat).
Recipe Directions
- Preheat oven to 350F. Combine the almond flour, baking soda, ghee, eggs, orange juice, and orange zest together in a large mixing bowl. Mix well.
- Fold in the dried cranberries at the end.
- Line a muffin pan with muffin liners. Carefully spoon the mixture into the muffin liners – level out with a fork or spoon.
- Bake for 20-22 minutes (a toothpick should come out clean when you insert it into a muffin).
