Cranberry-Orange Almond Flour Muffins
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
- Preheat oven to 350 degrees. Line a standard muffin tin with 9 unbleached parchment liners.
- 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.
- In a blender, add the eggs, honey, vanilla and vinegar. Blend until well combined.
- Pour the egg mixture into the large bowl and combine well. Fold in the cranberries.
- 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.
- 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!