CRANBERRY, ORANGE AND PECAN MUFFINS

Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.

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 coconut oil melted
• 1 cup cranberries
• 1/2 cup pecans chopped

Instructions

1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
2. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
3. Using a spoon, gently stir in the fresh cranberries and chopped pecans
4. For full instructions : www.everylastbite.com

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