Orange Sunburst Mini Muffins

Well, this might just become a tradition with me to post a sweet treat on a Monday and start the week with a smile. These mini muffins are absolutely delicious with a bright and sunny sweetness and citrus flavor as the name implies. They are not overly sweet so they make a perfect breakfast muffin and are great with morning coffee but they are sweet enough to satisfy you as a dessert or snack. Of course, they are simple to prepare and are very low in carbohydrates being both gluten and sugar free. I hope you enjoy.

Orange Sunburst Mini Muffins

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. lemon zest, grated

Wet:

2 eggs

2 Tbsp. unsalted butter, melted

1 cup sour cream

1 tsp. vanilla extract

2 tsp. orange extract

1 cup Splenda

vegetable spray

1/4 cup walnuts, chopped (optional)

Preheat oven to 375'

Whisk together the dry ingredients in a large bowl. Whisk the wet ingredients in another bowl until thoroughly combined. Mix the wet into the dry and stir to blend. Lightly coat a 24 compartment mini muffin pan with vegetable spray and divide the batter evenly into each compartment. Sprinkle a few pieces of the chopped walnuts on top to garnish if desired. Bake for 14 to 16 minutes, until an inserted toothpick comes out clean.

Place muffin pan on cooling rack and cool completely before removing from pan.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 69.4
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 101.6 mg
Potassium 19.9 mg
Total Carbohydrate 4.8 g
Dietary Fiber 1.7 g
Sugars 0.2 g
Protein 2.0 g