I love the burst of cranberry flavor these muffins have. The combination of cranberry and orange is perfect. These muffins are incredibly moist.
- 6 large eggs
- 1/2 c butter
- 1/4 c pure maple syrup
- 1 tsp vanilla extract
- 1 orange, zested and juiced
- 1/2 c coconut flour
- 1/4 c tapioca flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 c fresh cranberries
Preheat oven to 350 degrees. Grease wells of muffins tin.
In a large mixing bowl, whisk together the eggs, butter, maple syrup, vanilla, and juice of orange. Sift the coconut flour, tapioca flour, salt, orange zest and baking soda into the wet ingredients and stir until well combined. Gently fold in cranberries.
Fill the muffin wells with batter. Bake for 35-40 minutes until a tooth pick inserted into the center of a muffin comes out clean.
