Step-by-step instructions
Follow these directions for perfectly baked muffins:
- Preheat the oven to 175°C (350°F) and line a muffin tray with liners.
- In a mixing bowl, combine eggs, vanilla, melted coconut oil, honey, orange juice, and orange zest. Sprinkle the baking soda over the orange juice to create a slight fizz.
- Gradually mix in the almond flour and coconut flour on low speed until just combined—be careful not to over-mix!
- With a spoon, gently fold in the cranberries and chopped pecans.
- Fill each muffin cup to the top with the batter, pressing down gently to ensure they’re filled firmly. For a beautiful touch, top each muffin with a few extra cranberries.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tray for at least 20 minutes before removing them.
Best ways to enjoy it
These muffins can be enjoyed plain or with a light spread of your favorite butter or cream cheese. They pair wonderfully with a cup of tea or coffee, making them the perfect accompaniment for breakfast or an afternoon snack. Additionally, if you’re feeling adventurous, try serving them alongside a fruit salad or yogurt for an added freshness!
How to store
To maximize freshness, you can store leftover muffins in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, freezing is a great option. Wrap them individually in plastic wrap and then place them in a freezer-safe bag, where they will stay delicious for up to three months. Always ensure you allow them to cool completely before freezing.
Helpful cooking tips
- Be sure to measure your flours properly. Using too much almond flour can make the muffins dense.
- If you can, use fresh cranberries over dried ones for a burst of tartness.
- For a delightful aroma, make sure to use fresh orange zest—avoid bottled orange juice as much as possible for the best flavor.
Creative twists
Feel free to experiment with this recipe! Swap out the cranberries for blueberries or add a handful of chocolate chips for a sweeter version. You could also replace pecans with walnuts or toss in some flaxseed for an additional nutritional boost. The possibilities are endless, making this recipe flexible for various taste preferences!
Frequently Asked Questions
What is the prep time for these muffins?
Preparation typically takes about 10-15 minutes, while baking time is around 25 minutes. Overall, you’ll have a fresh batch ready in about 40 minutes!
Can I make these muffins vegan?
Yes! To make them vegan, use flax eggs instead of regular eggs and substitute honey with maple syrup or agave nectar.
How can I freeze these muffins safely?
To freeze, ensure the muffins have cooled completely. Wrap each muffin tightly in plastic wrap, then store them in a freezer-safe bag. They can be frozen for up to three months.
Now you’re all set to enjoy these scrumptious Cranberry, Orange & Pecan Muffins! Happy baking!
