Citrus Cranberry Muffins (Print Version)

# Ingredients:

01 - 1/2 cup coconut flour.
02 - 1 1/2 cups almond flour.
03 - 1/4 teaspoon salt.
04 - 1 teaspoon baking soda.
05 - 1/2 cup honey.
06 - 3 large eggs, at room temperature.
07 - 1 1/2 cups fresh cranberries, cut in half.
08 - 1 teaspoon vanilla extract.
09 - 1 orange, its zest and juice.
10 - 1/4 cup melted coconut oil.

# Instructions:

01 - Set your oven to 350°F. Grease the muffin tin or pop in some liners.
02 - Stir together the almond flour, coconut flour, baking soda, and salt in a bowl.
03 - In another bowl, whisk the eggs, honey, coconut oil, orange juice, zest, and vanilla until smooth.
04 - Pour the wet mixture into the dry ingredients and fold gently. Stop when it's just combined.
05 - Carefully fold in the cranberries without squishing them.
06 - Scoop the batter into the muffin liners, about 3/4 full each.
07 - Bake for 20-25 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean.
08 - Let the muffins sit in the tin for about 10 minutes before transferring them to a rack to cool completely.

# Notes:

01 - Fresh orange enhances flavor the most.
02 - An orange glaze can be added on top.
03 - Stays fresh at room temperature for up to 3 days.
04 - Freeze if you need to store it longer.
05 - Overmixing the batter will make it dense.

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