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Recipe:
CRANBERRY ORANGE MUFFINS

WET INGREDIENTS:

Zest of Organic Orange

or Lemon

Avocado Oil, Softened Coconut

Oil or Grass-fed Ghee

Organic Unsweetened Applesauce

(or 2 eggs if tolerated)

Fresh Squeezed Orange

or Lemon Juice

Non-Dairy Milk

Vanilla

Organic Apple Cider Vinegar

Cranberry Orange Muffins.png

1 tbsp

1/2 cup

1/2 cup

1/3 cup

2/3 cup

1 tsp

2 tsp

DIRECTIONS:

Preheat oven to 350 C.  Prep a 12 cup muffin tin with liners. Zest oranges(s), or lemons, and then juice. Mix all dry ingredients and zest well in a medium to large bowl. Add all wet ingredients to dry and mix well. Scoop batter into cups until each cup is just over 3/4 full. Bake at 350 for 24 minutes. Let cool before enjoying. Store in fridge or on counter in air tight container for up to 5 days or in the freezer for up to 3 months.

LOAF: Pour batter into 9" x 5" loaf pan. Bake at 350°C on middle rack for 55-60 minutes. Let cool completely before slicing.

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