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.