Grain-Free Orange Cranberry Breakfast Muffins

Grain-Free Orange Cranberry Breakfast Muffins

Since we’re all recovering from holiday food hangovers, there’s no time like the present to get back into a smarter routine. These Grain-Free Orange Cranberry Breakfast Muffins are a great way to do just that.

Start the day with protein from almond flour and avoid the glycemic index hit from regular baked goods. We made our own dried cranberries for these, but fresh cranberries work just as well and make these muffins super moist.

Looking for savory options? Try some of our different egg cup recipes.

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Grain-Free Orange Cranberry Breakfast Muffins

Grain-Free Orange Cranberry Breakfast Muffins

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Baked Goods, Muffins
  • Method: Baking

Description

Enjoy these low-carb Grain-Free Orange Cranberry Breakfast Muffins on the go.


Ingredients

Scale
  • 4 large eggs, at room temperature
  • 2 cups Anthony’s Blanched Almond Flour
  • 2/3 cup homemade dried cranberries
  • 1/2 cup chopped walnuts 
  • 1/3 cup plus 2 tbsp freshly squeezed orange juice
  • 1/3 cup Anthony’s Arrowroot Flour*
  • 1/4 cup ghee or butter, melted and cooled
  • 1/4 cup Swerve Granulated or Lakanto Classic Sweetener
  • 2 tbsp Swerve Brown or Lakanto Brown Sweetener, packed
  • 1 1/2 tsp pure vanilla extract 
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • Grated zest of 1 large orange

Instructions

  1. Place oven rack at center position and preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside. Note: We made this in a lined, metal muffin tin. Baking time may vary for silicone pans. 
  2. Add the almond flour, arrowroot flour, baking soda, salt, cinnamon, ginger, and allspice to a large mixing bowl and whisk to combine. 
  3. In a separate mixing bowl, whisk together the eggs, sweeteners, orange juice and zest, ghee, and vanilla. Fold the wet ingredients into the dry mixture with a rubber spatula and stir until just combined. Do not overmix or use a hand mixer. Fold in the walnuts and cranberries, then divide the mixture evenly between the 12 cups in the prepared muffin tin.   
  4. Bake for 20 minutes (a toothpick inserted in the center of muffins should come out clean). Check at 15 minutes and do not exceed 20 unless you want to eat sawdust muffins, in which case, we cannot be held responsible for your actions. 
  5. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool. Great warm or at room temperature, even better after refrigerating. 

Notes

Refrigerate in airtight container up to 4 days or freeze up to 2 months. 

*We chose arrowroot flour because it is not degraded by acidic ingredients and we’re using a fair amount of orange juice in this recipe. You can, however, use tapioca flour if you don’t have arrowroot flour.


Nutrition

  • Serving Size: 1 muffin

Keywords: low-carb, sugar-free, grain-free, orange cranberry muffins, gluten-free

GRAIN-FREE ORANGE CRANBERRY BREAKFAST MUFFINS

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