CRANBERRY, ORANGE & PECAN MUFFINS

• 2⅓ cups Almond Flour
• ⅓ cup Coconut Flour
• ½ tsp baking soda
• 2 eggs
• ½ tbsp orange zest
• 1 tsp vanilla
• ½ cup orange juice
• ¼ cup honey
• 2 tbsp coconut oil, melted
• 1 cup cranberries
• ½ cup pecans, chopped

INSTRUCTIONS

1. Preheat oven to 175 degrees celsius and line a muffin tray with liners
2. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest and stir
3. Add in the flours and baking soda and stir on low speed until just combined, don’t over mix
4. Using a spoon, gently stir in the fresh cranberries and chopped pecans
5. Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
6. Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before removing from the tins.