Name: Paleo Orange Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 c + 2 Tb almond flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp fine sea salt; 2 oranges; 6 eggs; 1/2 c honey; 1/4 c ghee or coconut oil (melted); 1 1/2 tsp vanilla extract

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These paleo Orange Muffins are healthy and delicious breakfast muffins, made from scratch with orange juice and orange zest.

These Orange Muffins are a delicious breakfast muffins, made from scratch with orange juice and orange zest.

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Making muffins is one of my favorite things to do in the kitchen. I’ve always loved citrus baked goods, and these orange muffins are a popular recipe. I recently made these for a potluck style gathering, and they vanished in minutes!

These orange muffins have a nice texture, without being overly “eggy” as many paleo muffin recipes can be.

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To make these paleo Orange Muffins you will need:

almond flour
baking soda
baking powder
fine sea salt
oranges
eggs
vanilla extract
honey
ghee (or coconut oil)
muffin pans
muffin paper liners
mixing bowls
whisk
muffin scoop

These paleo Orange Muffins are healthy and delicious breakfast muffins, made from scratch with orange juice and orange zest.

To begin, you’ll line a couple muffin pans with paper liners. This recipe makes about 18 standard sized muffins, so you will need more than one pan. Set them aside for now.

Preheat your oven to 325 degrees.

In a mixing bowl, combine almond flour, baking soda, baking powder, and sea salt.

In another bowl, whisk your eggs.

Grab your oranges and zest both of the oranges into the dry ingredients. This zest will give that great flavor to the muffins.

dry ingredients with orange zest in mixing bowl

You aren’t done with the oranges yet.

Juice 1/4 c of fresh juice from one (or both) of the oranges. You may only need one to do this, depending upon how juicy your oranges are. Add the juice to the eggs, along with the honey, melted ghee and vanilla extract.

Whisk them all together and then add that to your dry ingredients. Mix them all together until combined.

Scoop the batter into your prepared muffin pans, and bake the muffins for 20-25 minutes.

The muffins will be done with they are lightly golden on top, and test as done when a wooden pick is inserted in the center and comes out clean.

Transfer the muffins to a rack to cool for a few minutes. You can serve the muffins warm, or at room temperature.

How to Store Muffins

Place a layer of paper towel in the bottom of a container. Arrange the muffins in a single layer on the paper towel. Then place a second paper towel over the tops of the muffins. Close your container tightly.

The paper towels inside the container will absorb some of the excess moisture in the muffins, as they tend to want to get very soft when being stored.

Freezing Muffins

To freeze your muffins, first you must allow them to cool completely.

The muffins will freeze best in an air-tight container that has as little air in it as possible. Freezer bags work great for this purpose.

Place them in the container or bag and seal it closed. Set your container on a flat surface in your freezer. The frozen muffins will be good for up to 3 months.

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