Update to this recipe on 10/29/2024: I removed the olive oil (2 tablespoons) and increased the amount of cranberries from 1 cup to 1 ½ cups. I usually use one small Valencia orange and call it good, but I've included the measurements for those who want to nail it every time.I chop most of the cranberries by lightly pulsing in a food processor, but you can use a knife as well. I leave a few cranberries whole to add on the top of each muffin, and truth be told I use more than 1 cup because I'm a berry fiend. I'll leave that decision up to you.I make 8 big muffins out of this recipe, but you can spread the batter around to squeak out 10 muffins. Update: I should also mention that one of the testers greased the muffin liners to prevent batter from sticking to the sides.
Servings: 8muffins
Calories: 161kcal
Ingredients
¾cupalmond flour
¼cupcoconut flour
½teaspoonbaking soda
¼teaspoonsalt
3largeeggs
⅓cuphoneyor maple syrup
2teaspoonsvanilla extract
1tablespoonorange zest
¼ cuporange juice
1 ½cupsfresh cranberries(frozen or dried work also), lightly pulse 1 cup in a food processor or chop by hand; save ½ to mix in whole
Preheat your oven to 350°F (180°C, or gas mark 4).
Insert muffin liners in a baking pan.
Add the almond flour, coconut flour, salt and baking soda together and blend well.
Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
Add the cranberries and gently blend until they're distributed evenly throughout the batter.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Fill each liner about ¾ of the way with batter and bake for about 25 minutes, or until the top begins to brown and a toothpick inserted in the center of a muffin comes out clean.
Cool and enjoy. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.