Description

Try these easy, grain-free, and paleo muffins made with cassava flour, orange juice, and cinnamon that are moist and perfectly baked.

Ingredients

• 2 eggs
• 3 tablespoons low-calorie natural sweetener (such as Swerve®)
• ½ tablespoon sweet potato starch, sifted
• ½ cup tigernut flour
• ⅓ cup orange juice
• ⅓ cup cassava flour
• 1 teaspoon vanilla extract
• ½ teaspoon stevia powder, or to taste
• ¼ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 12 dried cranberries

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat eggs and sweetener in a bowl until foamy, about 3 minutes. Stir in potato starch; mix well. Add tigernut flour and orange juice; mix until well combined. Whisk in cassava flour, vanilla extract, stevia powder, and cinnamon until batter is smooth. Fold in baking soda and cream of tartar.
3. Pour batter into a 12-cup silicone muffin mold; top each muffin with 1 dried cranberry.
4. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.