Orange Raspberry and Ginger Muffins {Paleo}

These delicious orange and raspberry ginger muffins with their tart citrus-y overtones and subtle ginger bite are perfect topped with jam and cream, or simply on their own. Even my grain-free-baked-goods-hating husband could not resist having 2 servings of these delightful muffins straight from the oven!

“Luffy, fluffy fluffin’s! Good for your husband and good for your gut!”

~ that’s a quote from my little sister. Isn’t she precious? 😉

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Orange Raspberry and Ginger Muffins {Paleo}

Makes 12

INGREDIENTS

120g almond flour

1/2 cup coconut flour

1 tsp baking powder

pinch of salt

4 eggs

80ml cup coconut cream*

3 tbsp macadamia oil, coconut oil, or butter

100g St. Dalfour’s orange and ginger marmalade (100% fruit jam–alternatively use marmalade and 1/4 tsp ginger powder)

2 tbsp gula melaka (coconut sugar), or raw organic honey (optional, for extra sweetness)

1/2 cup frozen raspberries (blueberries also work great)

Method

  1. Preheat oven to 160 degrees.
  2. Mix together flours, baking powder and salt.
  3. Mix together everything else (except berries) in a separate bowl.
  4. Mix two mixes together.
  5. Gently fold in berries.
  6. Evenly spoon mixture into greased (with extra macadamia oil) or lined muffin tray.
  7. Bake for 18-25 minutes (depending on size of muffins), or until knife comes out clean.
  8. Serve with St. Dalfour’s raspberry jam and cream (coconut if dairy free) and enjoy!

*I use fresh coconut milk which is naturally thicker–one of the joys of being in Singapore! If you use canned coconut milk, put your coconut milk in the fridge in a bowl or jar and use the cream that forms on top, or simply buy coconut cream.

Nutritional breakdown per muffin (with coconut sugar): 77g serving; 179 calories; 4.9g protein; 11.5g (9.5) carbohydrates; 5.3g (3.9) sugar; 12.9g fat

(Linked to Titus 2uesdays,  Allergy Free Wednesdays, Whimsy Wednesdays, You Whims Wednesday; Wednesday Whatsits, Hearts for Home, Mama Moment Mondays)

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