Ingredients:
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp Baking Soda
- 2 large Eggs
- 1/2 tbsp Orange Zest
- 1 tsp Vanilla Extract
- 1/2 cup fresh Orange Juice
- 1/4 cup Honey
- 2 tbsp Melted Coconut Oil
- 1 cup fresh Cranberries
- 1/2 cup Chopped Pecans
Preparation:
Preheat your oven to 175°C (350°F) and line a muffin tray with liners. In a large mixing bowl, whisk together the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest until well combined. Sprinkle the baking soda over the orange juice to activate it, then gently fold in the almond flour and coconut flour until just combined. Be careful not to overmix the batter. Using a spoon, gently stir in the fresh cranberries and chopped pecans, ensuring they are evenly distributed. Fill each muffin cup to the top with batter and press down lightly to ensure they are firmly packed. For an extra touch, top each muffin with a few additional cranberries. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely in the tray for at least 20 minutes before serving. These gluten-free cranberry orange pecan muffins are perfect for breakfast, snacks, or as a healthy dessert!
