Winter tends to be a time for indulgence for me normally, lots of hot coffee and baked goods. This year with all of my autoimmune symptoms in full swing I have been much more careful about what I'm putting in my body, in hopes the inflammation will die down some. But as much as I love cooking a scratch breakfast every morning (hahahaha, I'm the least morning person EVER) I needed something quick I could prepare ahead and nom on with a morning unsweetened coffee. Enter my favorite winter combination: cranberry orange. Sigh.
These actually use fresh, whole, unsweetened cranberries. They're everywhere this time of year, although if you're not paleo you could probably sub the sweetened/dried variety too.
Ingredients:
2 large eggs ¼ cup honey 3 Tbsp. Coconut oil 1 Tbsp. Coconut milk (the canned variety) 1 tsp. vanilla extract 1 ½ cups almond flour ½ cup tapioca starch ½ tsp. baking soda ½ tsp. baking powder ¼ tsp. sea salt 3/4 c cranberries 4 drops wild orange essential oil OR zest from one orange
For me, this made about 10 muffins, 12 small might be doable as well. Bake at 350 for 20-25 minutes (mine were done in about 22).
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