4 eggs (room temp)
1/3 cup pure maple syrup
1/3 cup orange juice
2 tsp finely grated orange zest or zest of 1 large orange
1/4 cup coconut oil melted
1 1/2 tsp pure vanilla extract
2 cups blanched almond flour
1/3 cup tapioca flour or arrowroot
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp fine grain sea salt
2/3 cup raw pumpkin seeds (unsalted)
2/3 cup dried cranberries fruit sweetened
Preheat your oven to 350 degrees and grease or line muffin pan.
In a mixing bowl, combine the almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and cloves, set aside.
In a separate large mixing bowl, whisk together the eggs, maple syrup, orange juice and zest, coconut oil, and vanilla extract.
Using a spatula or wooden spoon, stir the dry ingredients. Fold in the pumpkin seeds and cranberries, then spoon the mixture into muffin cups about 3/4 of the way up.
Bake in the preheated oven for 15 minutes or until just done. Remove from oven and allow to cool completely on wire racks. Enjoy!
Nutrition: Cal: 183 Fat: 10 Carb 21 Protein: 5