Description
Cranberry, Orange & Pecan Muffins
These Cranberry, Orange & Pecan Muffins are the perfect blend of tart and sweet! Using fresh cranberries gives a natural tangy twist, beautifully balanced by sweet orange zest and honey. Perfect for those seeking a gluten-free, dairy-free, and paleo-friendly treat, these muffins are an ideal breakfast or snack. Enjoy them warm or freeze for later—every bite is full of juicy cranberries and crunchy pecans.
2 1/3 cups almond flour
1/3 cup coconut flour
1/2 tsp baking soda
2 eggs
1/2 tbsp orange zest
1 tsp vanilla extract
1/2 cup orange juice
1/4 cup honey
2 tbsp melted coconut oil
1 cup cranberries
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350°F (175°C). Line a muffin tray.
2. Mix eggs, vanilla, coconut oil, honey, orange juice, and zest. Add baking soda, almond flour, and coconut flour. Mix until just combined.
3. Fold in cranberries and pecans. Fill muffin cups and top with extra cranberries.
4. Bake for 25 mins. Cool completely.
Prep Time: 15 mins
Kcal: 273
