Easy Orange Paleo Muffins Recipes

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ORANGE MUFFINS



Orange Muffins image

This easy recipe for Orange Muffins is perfect if you love the bright and tangy flavor of fresh orange juice and zest. It's also super simple to bake.

Provided by Diana

Categories     Dessert

Time 30m

Number Of Ingredients 13

2 large eggs (at room temperature)
½ cup (120ml) vegetable oil (you can also use melted butter if you like)
½ cup plain yogurt (natural or greek, can also use milk or sour cream)
¼ cup (60ml) orange juice
1 tablespoon orange zest
1 teaspoon pure vanilla extract
½ teaspoon orange extract (optional)
2 cups + 2 tablespoons (270g) all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking power
½ teaspoon salt
1 cup powdered sugar
1 tablespoon orange juice

Steps:

  • Preheat the oven to 350°F/180°C, and line a muffin pan with muffin liners. Set aside.
  • In a large bowl, beat the eggs with a whisk then add the oil, yogurt, orange juice and zest, and vanilla extract (and orange extract if using). Whisk to combine.
  • Add flour, sugar, baking powder, and salt. And whisk until just combined.
  • Divide the batter between 12 muffins cups, I use a cookie scoop. And bake for 20 minutes or until a toothpick comes out clean from the center of the muffin. Allow to cool completely.
  • To make the glaze, mix the powdered sugar and orange juice. Adjust the consistency to your liking by adding more orange juice. Drizzle over the cooled muffins, and garnish with orange zest.

Nutrition Facts : ServingSize 1 muffin with glaze, Calories 178 kcal, Carbohydrate 38 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 32 mg, Sodium 116 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 2 g

EASY ORANGE PALEO MUFFINS



Easy Orange Paleo Muffins image

I got up one morning with a huge muffin craving. I wanted something that tasted like orange and that was grain free as well. I quickly created the recipe for these Paleo Orange Muffins that's so easy and quick to make that, by the time you are ready to start your day, your paleo breakfast will be ready for you! Warm and delicious like you just walked into an artisanal bakery! ...Or at least that's what I often feel for breakfast after being born and raised in Italy, where breakfast happens with pastries and croissants! You know me, I love baking. And, most of the times, I opt for crunchy biscotti or delicious pie crusts. I love them!! When I'm pressed for time and don't feel having too much fat, I go for stuff that has to rise, like a quick Apple Cake or some easy muffins just like these.In fact, while we need to add a decent amount of fat (like coconut oil or butter) to our dough if we want the cookies to be friable and melt in our mouth, batters can come out perfect even with very little fat. And let's be honest, pouring batter in a muffin mold couldn't be easier and it takes about 30 seconds. Rolling down a dough several times and shaping cookies until there's any leftover can be quite time consuming... so you really need to be in the mood for that!

Provided by littlebitesofbeauty

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 eggs (free range)
40 g erythritol
70 g sweet potato starch
30 g flour (Tigernut)
50 g flour (Cassava)
80 g orange juice (freshly squeezed)
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon stevia
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon dried cranberries
1 tablespoon fig jam

Steps:

  • Preheat the oven to 350 F.
  • Beat the eggs with the erythritol until foamy. Sift in the sweet potato starch and mix well.
  • Add the tigernut flour to the batter, mix well and add the orange juice. Lastly add in the cassava flour and mix until you have a very smooth batter.
  • When you've mixed in cinnamon, vanilla and stevia, add in the baking soda and cream of tartar and fold them gently into the batter.
  • Pour your paleo muffin batter in a silicon muffin mold, top each one with a dried cranberry and bake them for about 15 minutes.

Nutrition Facts : Calories 136.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 195.3, Carbohydrate 21.5, Fiber 0.8, Sugar 4.4, Protein 5.4

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