Orange Cranberry Muffins (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oven to 350°F. Line muffin tin with liners or grease.
02 - Mix almond flour, coconut flour, baking soda and salt.
03 - Whisk eggs, honey, oil, orange zest, juice and vanilla until smooth.
04 - Fold wet ingredients into dry, being careful not to overmix.
05 - Gently fold in cranberries.
06 - Fill muffin liners 3/4 full.
07 - Bake 20-25 minutes until toothpick comes clean.
08 - Cool 10 minutes in tin before moving to rack.

# Notes:

01 - Use fresh orange for best flavor.
02 - Can add orange glaze.
03 - Keeps 3 days at room temp.
04 - Can freeze for longer storage.
05 - Don't overmix batter.

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