One of my all-time holiday season, breakfast favorites!!! Bursting with flavor, beautifully colorful and slightly sweet! …and still innocent! Perfect for the season. Enjoy!
½ cup golden flax
⅓ cup coconut flour
1¼ cup gluten free flour blend (choose a high fiber brand)
½ cup xylitol
½ tsp KAL stevia*
½ tsp sea salt
1 Tbsp + 2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
2 eggs, beaten
2½ Tbsp applesauce (unsweetened)
¼ cup coconut oil
1 medium orange, peeled, seeded, and pureed
1 Tbsp orange zest
1 tsp vanilla
⅔ cup almond milk (unsweetened, vanilla)
3 Tbsp raw honey
1½ cups fresh cranberries,** sorted, rinsed, drained and chopped
Combine dry ingredients in a medium bowl. Combine all remaining wet ingredients with dry and stir (except cranberries). Gently fold in chopped cranberries. Scoop into lightly greased muffin pan. Bake at 350° about 28-30 minutes.
Makes 12 muffins
* Amount may vary by brand
** To prevent “pink, red or purple” muffins, chop hard-frozen cranberries immediately before folding into batter
