Flavors of Fall Morning Muffins
When I think of the flavors of fall, coupled with those of the morning, apples, oranges, and cinnamon come to mind. Imagine these scents spilling from your oven! These muffins are gluten-free, grain-free, low sugar, and paleo-friendly
Flavors of Fall Morning Muffins
2 cups Bob's Red Mill Paleo flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅓ cup coconut sugar
¼ teaspoon sea salt
½ teaspoon allspice
Zest from one orange
2 eggs, beaten
⅓ cup ghee, melted
½ cup unsweetened applesauce
½ teaspoon apple cider vinegar
1 teaspoon orange extract
⅓ cup walnuts, roughly chopped
¼ cup fresh or dried cranberries
Preheat oven to 350 degrees. Grease a jumbo muffin tin or line with muffin liners*
In a large bowl or stand-up mixer, add flour, baking powder, baking soda, sugar, sea salt, allspice and orange zest. Stir to combine
In a separate medium bowl, add eggs, ghee, applesauce, apple cider vinegar, and orange extract. Whisk to combine.
Transfer wet ingredients to bowl with flour mixture and beat until batter is formed. Stir in walnuts and cranberries. Scoop batter into muffin tins and bake 25-28 minutes, or until toothpick comes out clean
*you can use a regular muffin tin, but bake time will be shorter (~15-18 minutes)
