Paleo Cranberry Orange Carrot Muffins
Prep time; 15 minutes; cook time: 20 minutes; total time: 35 minutes
Yield: 18 regular muffins
Ingredients
- 1.5 C finely shredded carrot
- 3 organic large eggs
- 4 tbsp fresh orange juice
- 4 tbsp coconut oil, melted
- 1/2 C honey or maple syrup
- 1 tsp orange extract or powdered orange peel
- 3 C almond flour
- 3 tbsp coconut flour
- grated rind from 1 orange
- 2/3 C dried cranberries
- 1/2 C chopped candied orange peel (for strictly paleo use naturally candied orange peel or omit)
- 2 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350°F and line regular muffin tins with baking cups
- Whisk together the carrot, egg, juice, coconut oil, honey, grated fresh orange peel and orange extract/powder
- In a separate bowl, mix together the almond flour, coconut flour, baking soda and salt
- Gently mix the wet and dry ingredients together until just combined
- Stir in the cranberries and candied orange peel if using
- Fill prepared muffin cups with the batter ⅔ full
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean
- Cook on a wire rack and store on the counter for 2-3 days, in the fridge for up to a week and in the freezer for up to 3 months
Enjoy!
Paleo Cranberry Orange Carrot Muffins