Recipe - Keto Fresh Orange Cranberry Muffin Recipe

After a VERY long break, we're back!  We're re-dedicating this blog to all mommy related things - minus the bra making track.  Bra making related makes now has its own dedicated blog.

We had an overabundance of fresh navel oranges and a need for breakfast items.  Remembering that I had once made some yummy Orange Cranberry muffins using a WHOLE orange (skin and all), I decided to pull it out again.  This recipe was particularly memorable not because it was delicious but incredibly scary!  An entire orange! WITH SKIN!

It had been quite a number of years since I've made this recipe but I decided to try to make this keto (as most of my breakfast items are these days).  Since I was already making adjustments, I went ahead and dialed back the sugar level and upped the protein.

KETO FRESH ORANGE CRANBERRY MUFFIN RECIPE

INGREDIENTS

 

• 1 LG navel orange, about 12 oz / 340 g, preferably organic
• ▢4 LG eggs
• ▢½ CUP Greek yogurt
• ▢
• ▢¼ CUP sugar (we like Lakanto Monkfruit Sweetener)
• ▢1 TSP almond extract
• ▢6½ TBS coconut flour
• 5 TBS almond flour (a bit more if you like a denser muffin)
• 4 TBS Protein Powder (we like Standard Process Vanilla)
• ▢½ TBS baking powder
• ▢½ TSP baking soda
• ▢pinch of salt
• ▢½ cup dried cranberry, roughly chopped
• ▢4 TBSP coconut oil, melted

INSTRUCTIONS

 

• Preheat the oven to 375°F (190°C)
• Wash orange and trim of about 1⁄2 inch (1.2 cm) off two ends.
• Cut the orange into 8 pieces (remove any seeds) and put in the blender.
• Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth.
• Whisk flour, baking powder, baking soda and salt together in a mixing bowl.
• Pour the wet ingredients into the dry ingredients and mix.  No need to baby it as there's no flour and no gluten to develop.
• Add dried cranberries (save a small handful for sprinkling on top) and melted butter in the mixing bowl and fold in with a spatula.
• Divide the batter into 24 mini muffin cups, top with cranberry (if desired) and bake for 12-15 minutes until a toothpick comes out clean.
• Wait for 3 minutes and move the muffins to a cooling rack, let it cool for 10 minutes before eating.

This makes a very light and fluffy muffin with plenty of sweetness and orange flavor.  We make quite a few keto friendly baked goods and this was on where the kids asked for more.

Here is the original recipe: https://cookinginchinglish.com/orange-muffin/