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Another festive season with fragrant winter fruits and spices is here and it's hard to resist sweet temptations!
I love the flavour of orange & cranberries which really comes through in these muffins. Those who have made muffins from nut and coconut flours and low-carb sweeteners know that it's quite difficult to get them fluffy like "regular" muffins.
To make these I used a muffin pan lined with greased paper cups. You can also use a silicon muffin tray. If you use paper cups, make sure to grease them as they may stick.
What really helped was using egg whites stabilised with cream of tartar and sifting the coconut flour. I'll definitely be making these as long as I can find fresh cranberries! What are you going to cook for the holiday season?
Hands-on Overall
Serving size muffin
Nutritional values (per serving, muffin)
Net carbs4.4 grams
Protein6.9 grams
Fat18.6 grams
Calories219 kcal
Calories from carbs 8%, protein 13%, fat 79%
Total carbs7.7 gramsFiber3.4 gramsSugars2.1 gramsSaturated fat8.3 gramsSodium201 mg(9% RDA)Magnesium51 mg(13% RDA)Potassium236 mg(12% EMR)
Ingredients (makes 10 muffins)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Separate the egg yolks from the eggs whites. Place the egg yolks in a bowl and add softened coconut oil, stevia and powdered Erythritol. Mix until creamed.
- Add the orange zest. Sift the coconut and almond flours (this is optional but will help avoid any clumps). Add the almond and coconut flour, chia seeds, cinnamon, baking soda, salt and combine well. Pour in the coconut milk and mix until well combined.
- Meanwhile, whip the egg whites with the cream of tartar until they create soft peaks. Gently fold them into the dough - try not to deflate the egg whites completely.
- Halve the cranberries if too big and add them to the dough. Line a muffin tin with muffin paper cups (or use a silicon baking tray). You may want to spray the paper cups with some coconut oil or melted ghee to avoid sticking.
- Place in the oven and bake for 25-30 minutes until the tops are golden brown. Remove from the oven and let the muffins cool down for 10-15 minutes.
- Store at room temperature loosely covered with a kitchen towel for up to a day, or refrigerate for up to 5 days.
Ingredient nutritional breakdown (per serving, muffin)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 5.4 g | 49 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.3 g | 0.2 g | 2.4 g | 22 kcal |
| Orange peel (zest), fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.3 g | 3.2 g | 7.9 g | 89 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.3 g | 0.5 g | 8 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Cranberries, fresh |
| 1.4 g | 0.1 g | 0 g | 8 kcal |
| Total per serving, muffin |
| 4.4 g | 6.9 g | 18.6 g | 219 kcal |
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