Cranberry, Orange & Pecan Mini-Muffins
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: About 30 minutes
Serves: 24 mini-muffins
2 cups almond flour
1/3 cup coconut flour
1/2 tsp baking soda
1/2 tbsp orange zest
1 tsp vanilla
1/2 cup orange juice
1/4 cup honey
2 tbsp coconut oil, melted
1 cup cranberries, chopped plus a little extra for topping
1/2 cup pecans, chopped
Preheat oven to 350* F
In a large mixing bowl whisk the eggs then add vanilla, melted coconut oil, honey, orange juice and zest and stir.
Add in the flours and baking soda and stir until combined.
Using a spoon, gently stir in the fresh cranberries and chopped pecans.
Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray).
Fill each mini-muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each mini-muffin with a few extra cranberries to make them look pretty.
Bake for 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Let cool for 10 minutes and then invert onto a wire rack to cool completely.
Place in a tightly sealed container and refrigerate.
Recipe Adapted from: Everylastbite.com