Paleo Cranberry Hazelnut Muffins

Ingredients & Supplies

Yield: 16 - 18 Muffins

1 Package Paleo Hazelnut Cake and Muffin Mix

6 eggs

½ cup liquid coconut oil (melted)

1 cup honey

½ cup water

1 cup fresh or dried cranberries

1 tablespoon pure vanilla extract

Preparation

1. Preheat oven to 350 degrees F.

2. Make Paleo Baking Company Hazelnut and Muffin Mix according to package instructions, reducing melted coconut oil to ½ cup. Combine vanilla extract with wet ingredients before adding dry mix.

3. Gently fold cranberries into batter.

4. Spoon batter into 16-18 individual muffin papers. This works best using a standard sized cookie scoop.

5. Bake at 350 degrees for 18-20 minutes until muffins are golden brown on top and an inserted toothpick comes out clean.

6. Serve warm or at room temperature. Muffins can be frozen for up to 1 month and reheated in a microwave on high for 30 seconds.

In the United State, Cranberries are often synonymous with the Thanksgiving holiday meal. Known as a symbol of peace, this bright and slightly bitter berry is a perfect addition to any holiday table. Perfectly paired with the calming flavor of pure vanilla, these Paleo Cranberry Muffins create a comforting and mouth-watering aroma when pulled from the oven that will make everyone in the nearby vicinity salivate in anticipation.

These cranberry muffins are perfect when served on a frosty winter morning with a hot cup of coffee or as a delicious side dish at your next family gathering.

Folding fresh cranberries into the batter lends these tasty treats a natural source of vitamin C and powerful antioxidants. An optional topping idea is to add freshly grated lemon zest to muffins before baking to bring out an extra burst of citrusy aromatics with every bite.

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