Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serving size: 12

Ingredients:

2 ½ cups organic white almond flour – Avafina Organics

4 TSP baking powder

½ TSP pink Himalayan salt – Avafina Organics

½ cup organic virgin coconut oil (liquid) – Avafina Organics

1 ¼ cup sugar

2 large free-range eggs – The EggStore

½ cup whole water buffalo milk – Goat’s Pride Dairy

Zest of one orange (about 1 TBSP)

1 TSP vanilla extract

¼ cup freshly squeezed orange juice

1 ½ cup premium frozen cranberries – The BOG Riverside Cranberry Farm

Directions:

STEP 1

Preheat oven to 425 F and spray a 12-cup muffin tin with cooking spray or line with paper liners.

STEP 2

In a large bowl, combine flour with baking powder and salt, then set it aside.

STEP 3

Whisk together the coconut oil, sugar, eggs, milk, orange juice, vanilla, and orange zest in a separate bowl. Slowly add to the dry ingredients. Do not overmix. Add frozen cranberries at the end by gently folding them into the batter. Once all mixed, scoop evenly into the muffin tin.

STEP 4

Bake at 425 F for 5 minutes, then reduce temperature to 375 F and bake for another 13-15 minutes or until you can insert a toothpick into the centre of a muffin and it comes out clean. Once finished, let cool for 10 minutes and enjoy!

Recipe Notes:

Your day will be brighter after eating these deliciously sweet (but not oversweet) and tart muffins. And because the recipe calls for almond flour, these muffins are gluten-free! Make a few batches, and you can freeze them in a freezer-safe container or Ziploc bag for up to 3 months. Now imagine that! Just when you thought you’ve run out of quick breakfast fixes or afternoon snacks, you’ve got some delectable cranberry orange muffins ready for you anytime! We hope you enjoy the flavour of these – they’re bold, vibrant, soft, and fluffy, perfect when you need a little pick-me-up.