Cranberry Orange Muffins
Servings: 12
Ingredients
- 2 eggs room temperature
- 1/4 cup orange juice
- 21/2 cup blanched almond flour
- 1/3 cup monk fruit sweetener
- 1/2 cup palm shortening
- 1 tbsp coconut flour
- 2 tsp pure vanilla extract
- 1 zest of 1 orange
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 2 cups whole fresh cranberries
Instructions
- Preheat oven to 350°F. Grease 12-cup muffin tin.
- Fill oven-safe dish with 2 cups of water and place on bottom rack. Then position another rack in the center of the oven.
- Combine eggs, orange juice, almond flour, monkfruit, palm shortening, coconut flour, vanilla, orange zest, baking soda and sea salt in food processor or high speed blender. Mix for about 30 seconds, stop and scrape down the bottom and the sides, then mix again until smooth.
- By hand fold in cranberries.
- Spoon batter into muffins cups about 2/3 full.
- Place muffins in oven on center rack and bake for 20 to 25 minutes, or until inserted toothpick comes out clean.