Orange Pumpkin Muffins

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  • 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
  • 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.
Makes: 12 muffins