Cranberry, Orange & Pecan Muffins

Ingredients:

– 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 

Instructions:

1. Preheat the oven to 175°C (350°F) and line a muffin tray with liners .

2. In a mixing bowl, combine eggs, vanilla, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda on top of the orange juice so it begins to foam. Then, add the almond and coconut flours and mix on low speed until just combined—avoid over-mixing .

3. Gently fold in the cranberries and chopped pecans with a spoon .

4. Fill each muffin cup to the top with batter, pressing down gently to ensure they are firmly filled. For a nice touch, top each muffin with a few extra cranberries .

5. Bake for around 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool completely in the tins for at least 20 minutes before removing .