teaspoons freshly-squeezed orange juice (from that orange)
teaspoons vanilla extract
cup full fat coconut milk
cup blanched almond flour
cup coconut flour
teaspoons gluten-free baking powder
teaspoon sea salt
teaspoon powdered ginger
cup fresh cranberries
cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with paper or silicone liners, or liberally grease the wells with butter or coconut oil.
Separate the egg yolks and whites.
Using a whisk or handheld mixer, beat the egg whites until soft peaks form.
In a medium-sized bowl, cream the butter with the banana (if you are using something other than a banana for sweetness, use that here instead of the banana). Add the egg yolks, orange zest, orange juice, vanilla extract and coconut milk to this mixture and combine well.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, salt and ginger. Add the dry ingredients to the wet, and mix well.
Using a spatula, fold in about 1/3 of the egg whites into the batter, combining well. Before adding in the remaining egg whites, mix in the cranberries and walnuts. Then, gently fold in the remaining egg whites, stirring until no streaks remain.
Fill each of the muffin cups about 3/4 full with the batter.
Bake for approximately 20-25 minutes or until slightly browned on top and a toothpick inserted into the muffin comes out clean.