Paleo Cranberry Clementine Muffins Recipe

A simple combination of almond flour, pumpkin pie spice, seasonal clementines, and fresh cranberries is the secret to the tenderest muffins that will ever grace your oven. Free from refined sugar, these get their subtle sweetness from maple syrup while remaining a paleo, nutritious, and an easy breakfast option when you're on the move.

Directions

1. Preheat oven to 350F and line a muffin tin with paper liners (the recipe will yield 9 muffins).
2. In a large mixing bowl, whisk together almond flour, baking soda, salt, pumpkin pie spice, and clementine zest.
3. In a separate mixing bowl, combine eggs, maple syrup, vanilla, coconut oil, and clementine juice. Add wet mixture to dry ingredients and stir until just combined. Fold in cranberries.
4. Using a large cookie scoop, fill muffin 9 muffin cups about three quarters full. Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted into the middle comes out clean. Turn out muffins onto a wire rack and let cool before enjoying.