Gluten Free Blood Orange Cranberry Muffins

These might be my new fave fall themed muffin. I recently stocked up on fresh organic cranberries, and I have been on a mission to make alllll the things with them. This recipe was inspired by Pamela Salzman, and I tweaked some of the ingredients to make them allergy friendly for my kiddos. They are a huge hit with all 5 of my boys (which is saying something if you've ever tried to get 5 kids to like the same thing, unless it's pizza).

Besides being SO pretty, they are jam packed with healthy fats and protein, and they are gluten, dairy and refined sugar free. The cranberries and blood orange also add an extra little boost of vitamins and antioxidants, which we could all use this time of year. Let me know if you try them!

DRY INGREDIENTS:

2 cups almond flour + 2 tbsp for sprinkling

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp pink salt or sea salt

2 tbsp sliced almonds

1 cup fresh cranberries

WET INGREDIENTS:

1/2 cup honey

1 blood orange, juiced (or any other type orange you prefer)

6 eggs

1 tsp pure vanilla extract

1 tsp apple cider vinegar

1 tbsp coconut oil, melted

DIRECTIONS:

-Preheat the oven to 350 degrees and line a standard muffin tin with 12 liners. I recommend using unbleached parchment liners. I love the If You Care brand.

-Add 2 cups of the almond flour, coconut flour, baking soda, and salt to a large mixing bowl and whisk to combine.

-In a separate bowl, add all the wet ingredients, except the coconut oil, and whisk to combine.

-Pour the wet ingredients into the dry ingredients and mix well.

-Fold in the cranberries.

-Scoop the batter into the prepared muffin tins to fill evenly. I use an ice cream scoop to make things easier and keep them uniform.

-Lightly brush the top of each muffin with coconut oil, then sprinkle remaining almond flour on top and add the sliced almonds.

-Bake for 25-30 minutes, or until they are lightly golden. Enjoy!

TIPS:

-I highly recommend sifting the almond flour and coconut flour, as it helps to prevent clumps.

-I also like to top each muffin with a couple cranberries before I put them into the oven to bake. It just makes for a pretty, colorful muffin and keeps them more uniform.

-If you don't have sliced almonds on hand (which I rarely do), you can slice whole almonds. It just creates a more rustic look.