Cranberry Orange Pecan Muffins
Ingredients:
2 cups almond flour
cup coconut flour
teaspoon baking soda
2 large eggs
tablespoon orange zest
1 teaspoon vanilla extract
cup orange juice
cup honey
2 tablespoons coconut oil, melted
1 cup fresh cranberries
cup pecans, chopped
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C.
Line a muffin tray with paper liners.
Mix Wet Ingredients:
In a mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and orange zest.
Stir until well combined.
Add Dry Ingredients:
Sprinkle the baking soda over the wet mixture and allow it to foam slightly.
Add the almond flour and coconut flour.
Mix on low speed until just combined, being careful not to overmix.
Fold in Cranberries and Pecans:
Gently fold in the fresh cranberries and chopped pecans using a spoon.
Fill Muffin Cups:
Fill each muffin cup to the top with batter.
Gently press down to ensure they are firmly filled.
Bake:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Cranberry Orange Pecan Muffins!
Nutritional Information:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 10 muffins
Calories: Approximately 273 kcal per muffin
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