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Paleo Cranberry Tangerine Muffins, A Breakfast On-The-Go

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!

I love recipes like this, 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!

Cranberry Tangerine Breakfast Muffins

1/3 cup Almond Flour

2 Tbsp Coconut Flour

2 Tbsp Arrowroot Powder

¼ tsp Baking Powder

¼ tsp Cinnamon

¼ tsp ground Ginger

1/8 tsp Sea Salt

3 Eggs

1 Tbsp Vanilla

2 Tbsp Coconut Oil

2 Tbsp Applesauce

1 Tbsp Orange Juice

¼ cup Coconut Crystals (or 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.

Looking for other breakfast ideas? Try our Fluffy Pancakes, Waffles or Breakfast Casserole!

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  1. By Winter Holidays: Paleo Christmas Recipes - Primal Revolutions June 19, 2013 at 11:08 am