Orange flavored muffins with pops of tart cranberries, warm spices, and the fluffiest texture (gluten, dairy, refined sugar free)
Perfect for a nutritious breakfast: these muffins are full of fiber, protein from collagen, and good-for-you ingredients. They’re naturally gluten and dairy free + sweetened with maple syrup and orange juice. Enjoy with a cup of coffee for a wonderful start to your day! Full recipe below.
Wet ingredients:
1 cup shredded zucchini, squeezed of excess moisture with a paper towel
⅓ cup pure maple syrup (or sub honey)
2 eggs
¼ cup olive oil or melted coconut oil
3 tablespoons freshly squeezed orange juice
Zest of 1 large orange
1 teaspoon vanilla extract
Dry ingredients:
¾ cup oat flour, gluten free if desired
1 cup fine blanched almond flour
½ cup powdered collagen (I used truvani, optional)
1 teaspoon baking soda
1 teaspoon cinnamon
1 tsp pumpkin pie spice
¼ teaspoon salt
Mix-ins:
1 cup cranberries, or diced pears
Optional: 1/3 cup walnuts
Whisk wet ingredients to combine. Whisk in dry ingredients, then fold in cranberries/pears. Bake at 350F for 23-25 minutes. Allow to cool before removing from the pan.
If you like this recipe, make sure to check out my harvest muffins (apple, carrot, pumpkin) on my substack!!!
Happy Thanksgiving Eve! I hope you all have a wonderful holiday <3
With love,
Abigail