INGREDIENTS

• 2 cups blanched almond flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 orange, zested
• 6 large eggs
• Scant ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup dried cranberries
• 2 tablespoons sliced almonds

INSTRUCTIONS

1. preheat the oven to 350 degrees F.
2. Line a muffin tin with 9 paper muffin liners.
3. Whisk together the almond flour, coconut flour, baking soda, salt, and orange zest in a large bowl.
4. In another bowl, whisk together the eggs, maple syrup, vanilla, and vinegar until well combined.
5. Pour wet ingredients into dry and mix well.
6. Fold in the cranberries.
7. Use a scoop to transfer batter to muffin liners and sprinkle each with a few sliced almonds.
8. Bake 30 minutes – or until golden brown and a toothpick inserted in the middle comes out clean.

YIELDS: 9-12