Cranberry and Almond Muffins

Name: Cranberry and Almond Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 2 large eggs; 1 Tbsp. orange zest; 1 tsp. vanilla extract; ¼ cup orange juice; ¼ cup Almond Breeze® Unsweetened Original Almondmilk; ¼ cup honey; 2 Tbsp. coconut oil, melted and cooled; 2½ cups almond flour; ½ cup coconut flour; 1 tsp. baking soda; ¼ tsp. salt; 1 cup cranberries, thawed, if frozen; ½ cup sliced almonds, roughly chopped

Prep Time:
25 Minutes: Cook Time:
20 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Calories	250
Total Fat	18g

Total Carbohydrates	15g

Cholesterol	30mg

Sodium	180mg
Dietary Fiber	5g
Sugars	8g

Protein	8g

Directions

Step 1 complete
Preheat oven to 350° Prepare a muffin tin with liners or spray with nonstick cooking spray.
Step 2 complete
In a large bowl, whisk eggs, orange zest, vanilla extract, orange juice, almondmilk, honey and coconut oil together until well combined.
Step 3 complete
Stir in almond flour, coconut flour, baking soda, and salt until just combined. Fold in cranberries and almonds. Fill each muffin cup with batter and gently press to compact.
Step 4 complete
Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
Step 5 complete
Allow to cool about 10 minutes in tin, then remove to a wire rack.
Step 6 complete
Serve.