Cranberry, Orange & Pecan Muffins

 

Ingredients:

• 2 1/3 cups Almond Flour
• 1/3 cup Coconut Flour
• 1/2 teaspoon Baking Soda
• 2 large Eggs
• 1/2 tablespoon Orange Zest
• 1 teaspoon Vanilla Extract
• 1/2 cup Fresh Orange Juice
• 1/4 cup Honey
• 2 tablespoons Coconut Oil, melted
• 1 cup Fresh Cranberries
• 1/2 cup Pecans, chopped

Instructions:

1. Preheat Oven: Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a muffin tray with liners.

2. Mix Wet Ingredients: In a mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda over the orange juice and allow it to foam.

3. Incorporate Dry Ingredients: Add the almond flour and coconut flour to the wet ingredients. Stir gently on low speed or by hand until just combined. Avoid over-mixing.

4. Add Cranberries and Pecans: Gently fold in the fresh cranberries and chopped pecans using a spoon.

5. Fill Muffin Cups: Fill each muffin cup to the top with the batter. Press down gently to ensure they are evenly filled. Optionally, top each muffin with a few extra cranberries for decoration.

6. Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve: Allow the muffins to cool in the tray for at least 20 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious almond flour cranberry pecan muffins!