Description
Deliciously moist and flavorful muffins with a blend of tart cranberries, sweet orange, and crunchy pecans. Perfect for breakfast or a wholesome snack!
Ingredients
- 2 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons coconut oil, melted
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners.
- In a mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda on top of the orange juice to let it foam.
- Add the almond flour and coconut flour to the mixture and stir on low speed until just combined, taking care not to overmix.
- Using a spoon, gently fold in the cranberries and chopped pecans until evenly distributed.
- Fill each muffin cup to the top with batter and gently press down to ensure they are firmly filled. Top each muffin with a few extra cranberries if desired for a decorative touch.
- Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool completely in the tray for at least 20 minutes before removing them.
Notes
- Let the muffins fully cool in the tray before removing them to prevent crumbling.
- Top with extra cranberries for a festive look.
- Can be stored in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 273
- Sugar: 6g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
