Orange Cranberry Muffins (Printable Version)

Zesty almond flour muffins with fresh cranberries and orange, naturally sweetened with honey for a gluten-free morning treat.

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/2 cup coconut flour
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, room temperature
06 - 1/2 cup honey
07 - 1/4 cup coconut oil, melted
08 - 1 orange, zested and juiced
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 1/2 cups fresh cranberries, halved

# Steps:

01 - Heat oven to 350°F. Line muffin tin with liners or grease well.
02 - Combine almond flour, coconut flour, baking soda and salt in a large bowl.
03 - In a separate bowl, whisk eggs, honey, melted coconut oil, orange zest, orange juice and vanilla extract until smooth.
04 - Fold wet ingredients into dry ingredients, being careful not to overmix the batter.
05 - Gently fold in halved fresh cranberries until evenly distributed.
06 - Divide batter evenly, filling each muffin liner approximately 3/4 full.
07 - Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Use fresh orange for best flavor.
02 - Consider adding an orange glaze for extra sweetness.
03 - Muffins keep for up to 3 days at room temperature.
04 - Can be frozen for longer storage.
05 - Be careful not to overmix the batter to ensure tender muffins.

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