Cranberry-Orange Almond Flour Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 9
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup honey
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- grated zest of 1 orange
- 2 cups blanched almond flour (i use honeyville)
- 2 tablespoons sliced almonds (optional)
- 1 teaspoon apple cider vinegar or white vinegar
- 6 large eggs (or 4 eggs and 2 “flax eggsâ€*)
- a heaping cup of fresh cranberries
- 1 tablespoon unsalted butter or unrefined coconut oil melted
- Carbohydrate 10.9725000124059 g
- Cholesterol 27.1138888888889 mg
- Fat 18.3612655624289 g
- Fiber 2.14329990845358 g
- Protein 1.01260444521326 g
- Saturated Fat 13.6877502283168 g
- Serving Size 1 1 Serving (36g)
- Sodium 174.635666671088 mg
- Sugar 8.82920010395236 g
- Trans Fat 1.20337955596681 g
- Calories 204 calories
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.
