I love this Paleo Cranberry Tangerine Breakfast Muffins recipe, especially when I use paper liners, as there is no real clean up either! You could use oranges instead of tangerines if you wanted, but I think the tangerines really give it a deep citrus, sweet flavor. Great for those days when you just don’t have time to cook! I like to make these for the holidays
This is going to be a short one today, as we stayed up waaaay too late at a Christmas party last night and I’m just not feelin it. I know, but I want to keep pumping out holiday recipes…tis the season! Luckily, we had some of these delicious muffins leftover from yesterday’s muffin-baking extravaganza. Well, it really wasn’t that crazy, but I did bake 3 different sets of muffins…oh yeah, more to come!
Paleo Cranberry Tangerine Breakfast Muffins
1/3 cup Almond Flour
2 Tbsp Coconut Flour
2 Tbsp Arrowroot Powder
¼ tsp Baking Powder
¼ tsp ground Cinnamon
¼ tsp ground Ginger
1/8 tsp Coarse Sea Salt
1 Tbsp Vanilla Extract
2 Tbsp Coconut Oil
2 Tbsp Applesauce
1 Tbsp Orange Juice
¼ cup raw Honey
¼ cup Cranberries*
¼ cup Tangerines
Optional: Almond slices
Paper Liners or Coconut Oil Spray
*I used frozen, dethawed cranberries for this recipe, so they had popped open already and all I did was give them a quick chop. You can use fresh, but I would chop them fine and sauté them for a second before adding to the batter.
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the almond flour, coconut flour, arrowroot powder, baking powder, cinnamon and ginger. Mix until incorporated.
In a bullet, combine the eggs, coconut crystals, applesauce, orange juice, sea salt, coconut oil (I like to heat it up a little so its in its liquid form) and vanilla.
Add the wet to the dry (I use a whisk to break up any lumps). Roughly chop the cranberries (see * note above). De-seed the tangerines and roughly chop as well, then fold in the cranberries and tangerines.
Spray down a large (set of 6) muffin tins with coconut oil or line each with a paper liner.
Fill each tin (6 total) ½ of the way full (unless you like really big heavy muffins, they go a full ¾).
I like to top mine with some sliced almonds.
They should be in the oven for 20-25 minutes. In my oven, a little closer to 25 minutes – just until a toothpick comes out clean.