Description
Delicious and healthy cranberry-orange muffins made with almond flour, perfect for the holiday season.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/4 cup chopped almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together almond flour, coconut sugar, baking soda, and salt.
- In another bowl, whisk together orange juice, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until well mixed.
- Fold in the cranberries and chopped almonds.
- Pour the batter into the prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a sweeter muffin, increase the coconut sugar.
- These muffins freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg