Orange, Raspberry and Ginger Paleo Muffins

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!

Original recipe here

yield:12 muffins
prep time:10 min
cook time:18 min
ready in:30 min
Chantarie Eats
Born and raised in Australia, married to an American, living in Singapore and learning how to live a healthy and balanced life wherever I go! I love to talk about my faith, family, food and fitness almost incessantly--these are my passions in life. It has been told me that at least half of all the conversations I engage in are about food... which is probably true.
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  • 120g almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • 4 eggs
  • 1/2 cup coconut milk
  • 3 tbsp macadamia oil, coconut oil or butter, melted
  • 3 tbsp St. Dalfour’s orange and ginger marmalade (100% fruit jam–alternatively use marmalade and 1 tsp grated ginger)
  • 2 tbsp gula melaka (coconut sugar), or raw organic honey (optional, for extra sweetness)
  • 1/2 cup of raspberries (blueberries also work well)
  • Preheat oven to 160 degrees.
  • Mix together flours, baking powder and salt.
  • Mix together everything else (except berries) in a separate bowl.
  • Mix two mixes together.
  • Gently fold in berries.
  • Evenly spoon mixture into greased (with extra macadamia oil) or lined muffin tray.
  • Bake for 18-25 minutes (depending on size of muffins), or until knife comes out clean.
  • Let cool for a few minutes, then serve fresh with St. Dalfour’s raspberry jam and cream (coconut if dairy free) and enjoy!