Cranberry, Orange & Pecan Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Cranberries
  • 1/2 tbsp Orange, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 1/3 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/3 cup Coconut flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 1/2 cup Orange juice

Found on everylastbite.com

Description

Ingredients

• 2⅓ cups Almond Flour
• ⅓ cup
• ½ tsp baking soda
• 2 eggs
• ½ tbsp orange zest
• 1 tsp vanilla
• ½ cup orange juice
• ¼ cup honey
• 2 tbsp coconut oil, melted
• 1 cup cranberries
• ½ cup pecans, chopped

Directions

• Preheat oven to 175 degrees celsius and line a muffin tray with liners
• In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest and stir
• Add in the flours and baking soda and stir on low speed until just combined, don’t over mix
• Using a spoon, gently stir in the fresh cranberries and chopped pecans
• Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
• Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before removing from the tins.