These classic coffee shop muffins have been no friend of the Paleo diet—until now. These lightly sweet muffins are bursting with tart cranberries and are full of bright orange flavor. They’re a great addition to a brunch display and perfect for a midday snack. Dried cherries make an appetizing substitute for the cranberries if you’re looking for a variation. These muffins freeze beautifully, so it doesn’t hurt to make a double batch and save some for later. Warm a muffin up in the microwave, slather it with some unsalted, grass-fed butter, and you’ll be in fruit-filled heaven.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 tablespoons orange zest
• 2 large eggs
• 1/2 cup unsalted, grass-fed butter, melted and cooled
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
• 1/2 cup dried cranberries
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, salt, and orange zest. Set aside.
3. In a mixing bowl, beat the eggs with the butter, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined. Fold in the dried cranberries.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
