Cranberry Orange Breakfast Muffins

Ingredients

• 2 cups almond flour
• 3 eggs
• 1/3 cup melted coconut oil
• zest of 1 orange
• 3 tbsp fresh orange juice
• 1 tsp baking soda
• 3/4 cup fresh or frozen cranberries
• 2 tbsp allulose

Method

1. 1

   Preheat oven to 350°F and line a muffin tin with paper liners.

2. 2

   Whisk eggs, melted coconut oil, orange zest, and orange juice together.

3. 3

   Stir in almond flour, baking soda, and allulose just until combined.

4. 4

   Toss the cranberries with a small spoonful of extra almond flour before folding them into the batter — this light coating keeps them suspended instead of all sinking to the bottom as they bake.

5. 5

   Divide among muffin cups and bake 20-22 minutes until a toothpick comes out clean.