Cranberry-Orange Almond Flour Muffins
Author: 
Serves: makes 9
 
Ingredients
  • 2 cups blanched almond flour (I use Honeyville)
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • grated zest of 1 orange
  • 6 large eggs (or 4 eggs and 2 “flax eggs”*)
  • ½ cup honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar or white vinegar
  • a heaping cup of fresh cranberries
  • 1 Tablespoon unsalted butter or unrefined coconut oil, melted
  • 2 Tablespoons sliced almonds (optional)
Instructions
  1. Preheat oven to 350 degrees. Line a standard muffin tin with 9 unbleached parchment liners.
  2. Place the 2 cups of almond flour in a large mixing bowl. Remove 2 Tablespoons and transfer it to a small bowl and set aside. Add the coconut flour, baking soda, salt and orange zest to the large mixing bowl and whisk to combine.
  3. In a blender, add the eggs, honey, vanilla and vinegar. Blend until well combined.
  4. Pour the egg mixture into the large bowl and combine well. Fold in the cranberries.
  5. Scoop the batter into the prepared muffin tin, filling each cup to the top. I use an ice cream scooper to do this. Lightly brush the tops of each muffin with butter and sprinkle with the reserved almond flour and (optional) sliced almonds.
  6. Bake until lightly golden and when a toothpick inserted comes out clean, about 30 minutes.
Notes
*1 flax egg = 1 Tablespoon ground flax meal + 3 Tablespoons warm water. Stir together and allow to gel, about 15 minutes.

You don't have to do the almond flour and sliced almonds on top, but it makes a pretty finish!
Recipe by Pamela Salzman at https://pamelasalzman.com/cranberry-orange-almond-flour-muffin-recipe/