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These paleo cranberry clementine muffins are generously filled with orange zest, clementine juice, and fresh cranberries. These muffins have hints of pumpkin spice and maple sweetness. | peteandgerrys.com
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Paleo Cranberry Clementine Muffins

  • Protein-Packed
  • Snacks and Apps
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Prep Time 10-15 minutes
Cook Time
Serving Yield 9 muffins

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.

By: Me and My Pink Mixer

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • Zest of one clementine or orange
  • 3 large Pete and Gerry's Organic Eggs
  • 1/4 cup pure maple syrup or raw honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons freshly squeezed clementine or orange juice
  • 1/2 cup fresh cranberries, chopped

Nutritional Information

Serv. Size: 1 muffin, Servings: 9

Amount Per Serving: Calories 190, Fat Cal. 130, Total Fat 14g (22% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 125mg (5% DV), Total Carb. 11g (4% DV), Fiber 2g (8% DV), Sugars 7g, Protein 6g, Vitamin A (2% DV), Vitamin C (6% DV), Calcium (8% DV), Iron (6% DV), Vitamin D (4% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Preheat oven to 350F and line a muffin tin with paper liners (the recipe will yield 9 muffins).

Step 2

In a large mixing bowl, whisk together almond flour, baking soda, salt, pumpkin pie spice, and clementine zest.

Step 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.

Step 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.

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