coconut cranberry orange muffins {paleo}

i've made these muffins a couple times in the past

and they've always been a hit

so it was no surprise that i decided to whip up a batch (or two!)

in an attempt to have something healthy to just "grab n go" 

while getting over our jetlag / battling hangry attacks earlier this week

i was a bit surprised, however, at how many people asked for the recipe

after i posted a picture of the finished product on my instagram and facebook

(plus a few who tasted them and really liked them!)

so this is for you, folks...and so that i don't have to google the recipe every time i want to make them too ;)

coconut cranberry orange muffins

grain / gluten / dairy / refined sugar free

wet ingredients:

6 tbsp coconut oil

4 eggs

1/4 cup honey

1 tsp pure vanilla

zest of 2 oranges 

1/2 cup freshly squeezed orange juice

(i used pink naval oranges)

dry ingredients:

1 1/2 cups almond meal

1/4 cup + 2 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp salt

"final" ingredients:
1 cup frozen unsweetened cranberries

1/2 cup chopped walnuts

unsweetened shredded coconut (optional - for topping)

instructions:

- place coconut oil in a small saucepan and melt over medium / medium low heat (remove from heat once melted through).  meanwhile, whisk your eggs in a large bowl and combine with the rest of your wet ingredients; don't forget to add your oil once it's melted!

- in a smaller bowl, measure out and mix your dry ingredients together*

- add dry ingredients to wet ingredients and stir until well combined then fold in your final ingredients

- preheat your oven to 350* F (325* F if using a convection oven)

- while your oven is preheating, line a muffin tin with some baking cups (i like to make or use store-bought parchment paper cups...it kills me when i lose half my muffin to the wrapper!)

- fill each cup about 3/4 of the way up; you should use up about half your batter (the recipe makes 2 dozen muffins)

- sprinkle some unsweetened shredded coconut on top if desired (optional)

- pop in the oven for 25 to 30 minutes (about 20 for a convection oven), or until your muffin tops are golden and a toothpick comes out clean. after taking them out of the oven, leave them in the muffin tin for 5 minutes, then transfer to a cooling rack

- enjoy!

p.s.  this is one of those rare cases where i stick fairly close to the original recipe,

so this is our version, but if you follow the link to the original, i'm sure they'll taste just as good

also, i'm thinking of making another batch (they went quick!), but ran out of cranberries

i do, however, have frozen raspberries and lemons...may just have to try that tweak and see which we like better!

*p.p.s. i got the girlies to dump and mix the measured out dry ingredients in a bowl - makes for a fun toddler activity, plus they get really excited to try foods that they "helped" make...as you can probably tell from the pictures.  just a tip for you other mamas out there!