These amazing gluten free healthy muffins will make you fall in love! The combination of the fresh cranberry tart flavor with the coconut sugar and flour natural sweetness will literally steal your heart ❤ Enjoy them with a cup of your favorite tea, for breakfast, afternoon teatime, or even as dessert served warm with a scoop of ice cream.
Nicole’s FRESH CRANBERRY ORANGE CINNAMON MUFFINS
Gluten Free – Grain free – Dairy Free – Nut Free – Processed Sugar Free – Clean Eating – Vegetarian Recipe
4 cups Fresh Cranberries
½ cup Organic Coconut Flour
1/3 cup Tapioca Flour or Arrowroot
1 cup Organic Unrefined Coconut Sugar
½ Tsp Baking Soda
½ Tsp Baking Powder (gluten free)
1 Tbsp Cinnamon
Pinch of Salt
2 Tbsp Coconut Milk canned (full fat)
2 Tbsp Organic Virgin Coconut Oil
1 Tsp Vanilla Extract
¼ cup Fresh Squeezed Orange Juice (one large orange should do it)
Zest from One Orange
Preheat oven to 350F. Prepare your muffin pans with paper liners lightly sprayed with coconut oil. For this recipe we will need two bowls: one to mix all the dry ingredients (coconut and tapioca flour, coconut sugar, baking soda, baking powder, cinnamon and salt), and the other for the wet (beat the eggs and add coconut milk, coconut oil melted, vanilla extract, orange juice and zest). Combine the dry and wet ingredients making sure there are no lumps. Incorporate the fresh cranberries. Scoop into paper liners in muffin pan. Bake for 25-27 minutes: you can check if they are ready by inserting a toothpick in the center coming out clean. Serve warm with a sprinkle of coconut sugar on top.
These muffins are incredible! Besides the great flavor and consistency, they can be frozen, defrosted in the microwave, and still taste like they just came out the oven!
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