Cranberry Orange Muffins
Filled with gut healing polyphenols thanks to the
cranberries and orange zest!
What you need:
2 T fresh orange juice
1 T fresh orange zest (make sure to use an organic orange)
3 eggs (room temp)
2 T raw honey/maple syrup
3 T full fat canned coconut milk
2 T melted coconut oil
1 tsp vanilla extract
1.5 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
pinch of sea salt
1 cup fresh organic cranberries
optional: 1/4 cup chopped pecans
How you do it:
Preheat oven to 325°
Grease muffin tin or fill with paper muffin cups
Mix all wet ingredients together in a bowl (orange juice/zest, eggs, honey, milk, melted oil, extract)
Mix all dry ingredients together in a separate bowl (flours, baking soda, salt); mix wet into dry ingredients
Fold in cranberries and optional nuts
Let batter set for 10 minutes (batter should be thicker and scoopable vs. pourable)
Spoon into muffin tins filling almost to the top
Bake for 23-25 minutes or until knife comes out clean and edges are starting to brown.
Let cool and then serve! (Stores well in the freezer or a few days in the fridge)
