Treat Day: Orange & Pecan Cran Muffins

Pulse cranberries in a food processor until very coarsely chopped. Transfer to a bowl with chopped orange and set aside. Process erythritol, pecans, and orange zest in a food processor, until grainy 10 to 15 seconds. Add ground oat bran, protein powder, baking powder, salt, and xanthan gum and pulse until well combined, 5 to 10 pulses.

Whisk ghee, yogurt, egg, and egg whites together in a large bowl until well combined. Add to the food processor and process until thoroughly combined, about 30 seconds. Transfer to a bowl and fold in chopped cranberries & orange. Cover bowl with plastic wrap and let rest at room temperature for 30 minutes.

Adjust oven rack to middle position and heat oven to 400 degrees F / 204 C. Spray 12-cup muffin tin with olive oil spray. Portion batter evenly into prepared muffin tin. Sprinkle erythritol on top. Bake until muffins are golden and the toothpick inserted in the center comes out clean, 16 to 20 minutes, rotating pan halfway through baking.

Let muffins cool in the muffin pan on a wire rack for 10 minutes. Remove muffins from the pan and let cool for 10 minutes before serving.