Happy first of November!! Eeee my excitement is through the roof! I absolutely love the Holiday season and for me, November 1st kicks it off So, why not accompany this special day with a delicious muffin? Plus, it is Sunday – aka National Baking Day aka THE BEST DAY EVER.
November makes me think of cranberries. I love the tart flavor that they have. Funny fact about these glossy, scarlet red berries is that they bounce! They contain air pockets in them, which causes this and is also the reason why they float in water (which is a really pretty centerpiece by the way). Some more fun facts are that they are among the few fruits that are native to North America (represent!) and they contain an amazing array of phytonutrients (anti-inflammatory, antioxidants, and anti-cancer properties). These berries are some powerful lil thangs!
Another special thing about these muffins (and most things that I bake) is the use of almond flour – my muse in the kitchen, one of them at least. It’s nutty taste is so delicious and the healthy fats in almonds bring the flavors out so well. It is also a low-carb flour, score!
Guys… I know I say this about everything that I cook or bake, but holy (expletive) these are AMAZING. Sweet, tart, and so perfectly moist – I think I should win a prize. I have never inhaled something so quickly in my life. And the orange glaze is the perfect addition. I cannot stop talking and dreaming about these things!! And when they’re baking, the smell alone will drive you completely up the wall. Put a cute jar and tie it with some string and boom, you’ve got the perfect Christmas gift that I promise everyone will love. And yes, I just mentioned Christmas. No, it’s not too early!
I hope you enjoy this delicious treat and spend lots of time baking with your loved ones this holiday season!
- 2 cups of almond flour
- ½ teaspoon baking soda
- Pinch of salt
- Zest of 1 orange
- 2 eggs
- 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
- ¼ cup honey
- 2 tablespoons coconut oil, melted
- Juice from half of orange
- ½ cup fresh cranberries (or frozen)
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons pure honey (or sweetener of choice)
- 1 Tablespoon almond milk (or coconut milk)
- 1 orange, juiced and half of it zested
- ½ teaspoon pure vanilla extract
- Pinch of salt
- Preheat oven to 325 degrees and grease muffin tin (I greased with coconut oil).
- In a medium bowl, combine all ingredients, except for cranberries.
- Once mixture is thoroughly mixed and creamy, fold in cranberries.
- Using a spoon, fill muffin cups ¾ full.
- Place in oven and bake for 20-25 minutes.
- While the muffins are cooking, combine glaze ingredients until well mixed. Refrigerate glaze ingredients until muffins are done cooking and have cooled.
- Pour glaze over the cooled muffins and ENJOY!