Cranberry Orange Muffins -- DF, GF

Makes 12

• 1 ½ C gluten free flour (Bob’s Red Mill blue bag is best)
• ½ C almond flour
• 3 tsp baking powder
• ½ tsp salt
• ½ C granulated sugar (or granulated date sugar)
• Zest of 1 orange
• ½ C avocado (or olive) oil
• ½ C almond milk
• 2 eggs
• ¼ C orange juice
• 2 tsp vanilla extract
• 1 ½ C fresh or frozen cranberries

Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers.

In a large mixing bowl, sift together flours, baking powder, and salt.

In another mixing bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice and vanilla until well combined. 

Pour the sugar mixture into the flour mixture and stir until no streaks of flour remain. Fold in the cranberries.

Divide batter evenly between the 12 muffin cups. Bake muffins for 25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.

Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days.

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