If you can’t drive by your favorite bakery without stopping for cranberry-orange muffins… then this recipe is for you. These babies are way lower in carbs and sugar than their store-bought counterparts, because they’re made with almond flour and honey. So go ahead and enjoy!

Serves: 12

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients

• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup almond flour
• 2 tablespoon coconut oil
• 3 eggs
• 1/4 orange, de-seeded and cut into chunks
• 2 tablespoons coconut flour
• 2 tablespoons arrowroot powder
• 1/4 teaspoon baking powder
• 2 tablespoons applesauce, unsweetened
• 1/4 cup dried, unsweetened cranberries
• 1/4 cup raw honey
• 1 tablespoon orange juice

Instructions

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

2) In a bowl, mix almond flour, coconut flour, arrowroot, baking powder, cinnamon, ginger, and salt. Stir to mix well.

3) In a blender, mix eggs, honey, applesauce, orange juice, coconut oil, and vanilla extract until smooth.

4) Add the wet mixture to the dry mixture and stir well. Fold in cranberries and orange chunks.

5) Fill each muffin liner ¾ full and bake for 25 minutes, or until a toothpick comes out clean.