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
- Preheat the oven to 350°F and prepare a muffin pan.
- Combine the eggs, vanilla, melted coconut oil, honey, orange juice, and zest in a mixing dish.
- 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.
- Gently fold in the fresh cranberries and chopped pecans using a spoon.
- 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.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for at least 20 minutes before removing them from the pans.
Enjoy !