Cranberry, Orange & Pecan Muffins
Delightful muffins filled with the sweetness of ripe cranberries and the zest of fresh oranges, perfect for cozy mornings and family gatherings.
Ingredients
Dry Ingredients
- 2 1/3 cups Almond Flour A gluten-free alternative that lends a nutty flavor and tender texture.
- 1/3 cup Coconut Flour Adds a delightful hint of sweetness and a soft crumb.
- 1/2 tsp baking soda Crucial for creating a light and fluffy muffin.
Wet Ingredients
- 2 pieces eggs Provide structure and moisture.
- 1/2 tbsp orange zest Elevates the muffins with aromatic citrus essence.
- 1 tsp vanilla extract Enhances sweetness with rich notes.
- 1/2 cup orange juice Juicy and tangy for moist and flavorful muffins.
- 1/4 cup honey A natural sweetener adding depth.
- 2 tbsp coconut oil (melted) Provides richness and moisture.
Mix-ins
- 1 cup cranberries Juicy and slightly tart for contrasting sweetness.
- 1/2 cup pecans (chopped) Adds crunch and a nutty taste.
Instructions
Preparation
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners.
- In a mixing bowl, combine the eggs, vanilla extract, melted coconut oil, honey, orange juice, and zest. Mix these ingredients together to form a smooth base.
- Sprinkle the baking soda over the orange juice to activate it, then gently fold in the almond flour and coconut flour until just combined.
- Stir in the fresh cranberries and chopped pecans carefully to avoid crushing the berries.
Baking
- Fill each muffin cup generously with batter, pressing down slightly.
- Bake the muffins for approximately 25 minutes, or until a toothpick comes out clean.
- Let the muffins cool completely for at least 20 minutes before removing them from the tins.
Notes
Do not skip the orange zest for a significant flavor difference. For added warmth, consider adding a pinch of cinnamon or nutmeg. You can substitute pecans with walnuts or almonds.