I am always doubtful of how baked goods will taste on the paleo diet. However, this Cranberry Orange Muffin recipe came out very good. One thing I should have done though is allow the muffin to cool completely before sinking my teeth into it. Well, can you really blame me?
The ingredients were simple enough.
I used frozen cranberries that I allowed to thaw for an hour or so.
You’ll be mixing the dry ingredients together in one bowl and the wet ones in another bowl then combining them into one large bowl. (I have bowls that have a non slip base on the bottom that work really great.)
I decided to use baking muffin (cupcake) liners as it makes clean up a lot easier.
And the muffins will come out looking like this …
Okay so … let’s look at the recipe.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs (at room temperature)
- 1 teaspoon apple cider vinegar
- 1/4 cup raw honey
- 1/4 cup coconut milk
- 1 teaspoon vanilla
- Juice of 1/2 an orange
- Zest of one orange
- 1/2 cup frozen, thawed cranberries (or you could use fresh)
- Preheat the oven to 350° Fahrenheit.
- In a medium sized bowl, mix the almond and coconut flours, baking soda, and salt. Make sure there are no lumps.
- In a separate medium sized bowl, whisk the eggs then add the apple cider vinegar, honey, coconut milk, vanilla, orange juice, and the orange zest.
- Add the flour mixture to the egg mixture and make sure everything is combined.
- Add the cranberries and fold them in carefully.
- In a lined muffin tin (or one sprayed with olive oil) fill each space making sure your mixture is evenly distributed (so they’ll cook evenly).
- Bake for 20 to 25 minutes or until a knife inserted into the center of a muffin comes out clean. (Mine took 20 minutes on the convection setting.)
And there you have it! I was doubtful whether I would enjoy this recipe because I don’t normally enjoy cranberries and I haven’t had much luck with baking muffins. These would taste great for breakfast or with a nice bowl of hot soup.
Special thanks to Liz at If Cave Mom Baked Cookies for a muffin recipe that actually tasted good!