Prep Time: 15 minutes        Bake Time: 18 minutes      Total Time: 33 minutes

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These muffins are a wonderful addition to any meal or can serve as a grab and go breakfast as you are running out the door in the morning.  The orange and cranberries combine well for a slightly sweet flavor.  When cranberries are in season this recipe can easily be adapted to use 1 cup of fresh cranberries instead of the dried.  Give it a try.

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Gluten Free     Dairy Free

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6 eggs, room temperature

1/3 cup coconut oil, melted

1/4 cup pure maple syrup

1/3 cup orange juice, fresh squeezed

1 1/2 TBSP orange rind

1 tsp. pure vanilla extract

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1/2 cup coconut flour

1/4 cup arrow root flour

1/2 tsp. sea salt

1/2 tsp baking soda

3/4 cup dried cranberries, (apple juice sweetened)

1/4 cup pecan pieces (optional)

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Preheat oven to 350 degrees.  Line a 24 count mini muffin pan with parchment paper liners.  (Must use parchment paper liners. Trust me the regular paper liners will stick to the muffin).  Squeeze the juice from one large organic orange.  Use organic because you are including the orange zest in your recipe.  Use a zester or a grater to remove the zest from the orange.  In a large mixing bowl whisk together eggs, oil, maple syrup, orange juice, zest, and extract.  Set aside.  In a smaller bowl combine the two flours with salt and baking soda.  Combine well.  Add the dry ingredients to the egg mixture and stir well.  Fold in the cranberries and pecans (optional).  Divide evenly into the 24 mini muffin cups.  

 

Bake for approximately 18 minutes or until an inserted toothpick comes out clean.  Let cool and enjoy.

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