Servings: 9 Muffins
Almond Flour Cranberry Orange Muffins
These moist, fluffy muffins are overflowing with orange flavor and tangy cranberry goodness. This delicious muffin recipe is grain-free, dairy-free, and contains healthy fats and protein.
Equipment
Ingredients
- ½ cup unsweetened applesauce
- 2 large eggs
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract optional
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda.
- 3/4 tsp sea salt
- 1 1/2 Tbsp orange zest*
- ⅔ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin papers.
- In a large mixing bowl, combine the applesauce, eggs, pure maple syrup, and pure vanilla extract. Mix until well combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- Pour the dry ingredients into the mixing bowl with the wet ingredients and stir well.
- Add in the orange zest and dried cranberries and mix well.
- Pour the muffin batter into the prepared muffin tin, filling the holes 3/4 of the way up.
- Bake on the center rack of the preheated oven for 22-28 minutes, or until the muffins are golden brown around the edges and fully baked.
- Insert a digital thermometer into the center of a muffin. The muffins are cooked through and have the best texture when the internal temperature is between 190 and 205 degrees Fahrenheit.
- Allow the almond flour muffins to cool completely before removing the papers and eating.
Nutrition
Serving: 1muffin (of 9), Calories: 310kcal, Carbohydrates: 36g, Protein: 8g, Fat: 17g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 667mg, Fiber: 4g, Sugar: 23g