Orange Cranberry Muffins
These delicious muffins are just the perfect morning treat! They have a zesty orange flavor that the cranberries complement so well. You can make them as mini muffins (as shown below) into regular muffins or even try as a loaf/bread!
INGREDIENTS: Makes approximately 40 mini muffins (or approx. 16 regular sized muffins)
- 1/2 cup (50g) almond flour
- 1/4 cup (28g) coconut flour
- 1/4 cup (28g) ground flaxseed
- 60g (approx 2 scoops) vanilla bone broth protein (or can use collagen or grass fed whey
- 1/3 cup Swerve (erythritol) powder
- 1.5 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 whole egg (free range & organic)
- 2 egg whites
- Zest of a whole medium orange
- Juice from a whole medium orange (approx. 1/4 to 1/3 cup)
- Approx. 1/2 cup fresh cranberries, chopped (I pulsed mine in my Nutribullet/Ninja)
DIRECTIONS:
Preheat oven to 350F.
In a large bowl, combine all dry ingredients & mix well. In a separate bowl, whisk together the eggs. Add the remaining wet ingredients and combine. Add the wet to the dry ingredients and mix again. Stir in the cranberries.
Scoop out into a well-sprayed muffin or baking pan.
Bake for approximately 20 minutes at 350F. The outside should pull away slightly from the pan & the center of each muffin should be set.
Nutrition Info (for 1 mini muffin):
24 calories calories
2g protein
1.5g carbs (0.5g fiber & 0.5g sugar)
1.5g fat
