Paleo Cranberry Clementine Muffins

This post is in partnership with Pete and Gerry's Organic Eggs. 
All opinions in this post are my own.

Most Sunday afternoons during the fall and winter you will find me in my kitchen making
a big pot of soup, followed by some type of muffin or corn bread. Sometimes I stick to our
favorites like vegetable pasta, chicken noodle or lentil soup and other times I try new
recipes that I've pinned or found in one of my many cookbooks.  My muffin Pinterest board
has close to 300 recipes that have sparked my interest, so I have plenty of new recipes to
try!



Quality ingredients are key when cooking and baking for my family. When I was younger
I never understood the importance of sourcing your food. I never though about what type
of chemicals, pesticides or antibiotics were used before grocery items reached the store.
Now I do know and I choose to buy from companies that care about providing quality
organic products.

Pete and Gerry's organic eggs are free-range and produced without antibiotics, synthetic
pesticides and GMO's. Pete and Gerry's works with over 50 small family farms who welcome
visitors with open arms so that you can get a first hand look at what a real organic, free-range
family farm looks like.  The company also cares about sustainability. I love that they offer
a carton take back program to recycle empty cartons!

I love using seasonal fruit and vegetables, so when I noticed organic cranberries at the
grocery store I immediately put them in my cart for these muffins! I've been enjoying
more Paleo recipes lately and decided to use almond flour for the muffins. I love the
nutty flavor combined with the fresh cranberries and clementine. If you don't have
clementine's you can certainly use a orange instead.

Paleo Cranberry Clementine Muffins are delicious and make a wonderful, healthy snack
this time of year.  I hope you enjoy them as much as I do.

Paleo Cranberry Clementine Muffins

2 cups almond flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. pumpkin pie spice or cinnamon
zest of one clementine or orange
3 large eggs (I love Pete and Gerry's Organic Eggs)
1/4 cup pure maple syrup or honey
1 tsp. vanilla extract
2 T coconut oil, melted
2 T juice from clementine or orange
1/2 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Line a muffin tin with paper liners.
Whisk dry ingredients and clementine zest in a large mixing bowl.
Combine wet ingredients in a medium mixing bowl.
Add wet ingredients to the dry ingredients and mix just until combined.
Fold in cranberries.  Using a large cookie scoop, fill muffin cups 3/4 full.

Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Cool muffins on a wire rack.

Yield - 9 muffins

Enjoy!