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A tray of muffins, a plate with a muffin and orange slices, two glasses of milk with straws, a bowl of oranges, and a jar of almonds on a table.

Cranberry and Almond Muffins

Prep Time:
25 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Calories
250
Total Fat
18g
Total Carbohydrates
15g
Cholesterol
30mg
Sodium
180mg
Dietary Fiber
5g
Sugars
8g
Protein
8g

Ingredients

  • 2 large eggs
  • 1 Tbsp. orange zest
  • 1 tsp. vanilla extract
  • ¼ cup orange juice
  • ¼ cup honey
  • 2 Tbsp. coconut oil, melted and cooled
  • 2½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup cranberries, thawed, if frozen
  • ½ cup sliced almonds, roughly chopped

Directions

  1. Preheat oven to 350° Prepare a muffin tin with liners or spray with nonstick cooking spray.

  2. In a large bowl, whisk eggs, orange zest, vanilla extract, orange juice, almondmilk, honey and coconut oil together until well combined.

  3. Stir in almond flour, coconut flour, baking soda, and salt until just combined. Fold in cranberries and almonds. Fill each muffin cup with batter and gently press to compact.

  4. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.

  5. Allow to cool about 10 minutes in tin, then remove to a wire rack.

  6. Serve.

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