INGREDIENTS
2 and a third cups almond flour
a third of a cup of coconut flour
1/2 teaspoon baking soda
half a cup orange juice
1/2 teaspoon orange zest 1 teaspoon vanilla
2 eggs
1 tablespoon honey
2 tbsp melted coconut oil
1 cup dried cranberries
1/2 cup chopped pecans

1. Preheat the oven to 350°F and prepare a muffin pan.
2. Combine the eggs, vanilla, melted coconut oil, honey, orange juice, and zest in a mixing dish.
3. Sprinkle the baking soda over the orange juice until it foams, then add the flours and stir on low speed until just mixed, being careful not to overmix.
4. Gently fold in the fresh cranberries and chopped pecans using a spoon.
5. Fill each muffin cup almost to the top with batter and gently press down to ensure a firm filling. To make the muffins seem nice, I normally top them with a few additional cranberries.
6. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for at least 20 minutes before removing them from the pans.
   Enjoy !