Paleo Gluten-Free Cranberry Orange Pecan Muffins
Yield: 8-9 muffins
2 cups almond flour
1/2 teaspoon baking soda
1/8 teaspoon salt
zest of 1 orange (optional)
1/4 cup coconut sugar (you can use honey, we just like a bit lower sugar version)
2 tablespoons melted coconut oil
2 tablespoons orange juice
1/2 cup fresh cranberries
1/2 cup chopped pecans (or any nut)
- Preheat oven to 350 degrees and grease or line muffin tin.
- Combine dry ingredients and orange zest in large bowl.
- Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in cranberries and nuts.
- Using a large ice cream or cookie scoop, fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack.
Post a Comment