• ¾ cups frozen orange juice concentrate (about ½ can), thawed
  • Zest from 1 orange (about 2 Tbsp)
  • 2/3 cups evaporated cane juice (aka sucanat)
  • ¼ cup extra virgin coconut oil, melted
  • 4 eggs
  • ¼ cup coconut flour
  • 1 ½ cups almond flour
  • ¼ tsp salt
  • ¼ tsp cream of tartar
  • ½ tsp baking soda
  • 2 cups fresh or frozen whole cranberries
  • 1 cup sliced almonds
  1. Preheat oven to 350F.  Prepare a muffin pan by either greasing very well or by lining with paper liners or silicone muffin cup liners.  (you could also use a silicone muffin pan)
  2. In a small bowl, combine coconut flour, almond flour, salt, baking soda, and cream of tartar.
  3. In a large bowl, combine eggs, melted coconut oil, orange zest, orange juice concentrate, and sugar in a bowl.  Mix well.
  4. Add dry ingredients to wet ingredients and stir to combine.
  5. Fold in cranberries and almonds.  Spoon into prepared muffin pan.
  6. Bake for 30-35 minutes.  If not using muffin cups, cool completely in pan before removing.


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