Orange-Cranberry Muffins

By sandycon

Ingredients

• Ingredients:
• 3/4 cups frozen orange juice concentrate (about 1/2 can), thawed
• Zest from 1 orange (about 2 Tbsp)
• 2/3 cups evaporated cane juice (aka sucanat)
• 1/4 cup extra virgin coconut oil, melted
• 4 eggs
• 1/4 cup coconut flour
• 1 1/2 cups almond flour
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1/2 tsp baking soda
• 2 cups fresh or frozen whole cranberries
• 1 cup sliced almonds

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

Preheat oven to 350F. Prepare a muffin pan by either greasing very well or by lining with paper liners or silicone muffin cup liners. (you could also use a silicone muffin pan)
In a small bowl, combine coconut flour, almond flour, salt, baking soda, and cream of tartar.
In a large bowl, combine eggs, melted coconut oil, orange zest, orange juice concentrate, and sugar in a bowl. Mix well.
Add dry ingredients to wet ingredients and stir to combine.
Fold in cranberries and almonds. Spoon into prepared muffin pan.
Bake for 30-35 minutes. If not using muffin cups, cool completely in pan before removing.