Orange Pumpkin Muffins
Ingredients
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp sea salt
- 2 organic eggs
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup pure maple syrup
- extra virgin olive oil
- 1 cup full-fat coconut milk
- ½ cup orange juice not from concentrate, fresh is best
- 1 orange zested
- ½ cup dried cranberries
- ¼ cup sesame seeds
Directions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a medium mixing bowl, add all the dry ingredients and sift until well combined.
- In a large bowl, whisk the eggs until frothy, about one minute. Add the wet ingredients and orange zest and and stir well to combine.
- Using a wooden spoon or spatula, gently mix in the the dry mixture into the wet mixture. Gently fold in cranberries until just combined.
- Add 2 heaping tablespoons into each muffin tin, dividing any leftovers evenly among the tins. Give the pan a shake to level the batter, then sprinkle sesame seeds evenly over the top.
- Bake for about 22-25 minutes, or until golden on the outside and a toothpick comes out clean.
Notes
Makes: 12 muffins