Easy Orange Paleo Muffins Recipes
EASY ORANGE PALEO MUFFINS
I got up one morning with a huge muffin craving. I wanted something that tasted like orange and that was grain free as well. I quickly created the recipe for these paleo orange muffins that's so easy and quick to make that, by the time you are ready to start your day, your paleo breakfast will be ready for you! Warm and delicious like you just walked into an artisan bakery!... Or at least that's what I often feel for breakfast after being born and raised in Italy, where breakfast happens with pastries and croissants! You know me, I love baking. Top them with acai powder and a dollop of fig jam.
Provided by Little Bites of Beauty
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
- Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 48 calories, Carbohydrate 10.4 g, Cholesterol 27.3 mg, Fat 1.5 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 63.4 mg, Sugar 1.8 g
ORANGE MUFFINS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
- In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
- Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
- To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.
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