Almond Flour Cranberry Pecan Muffins

 Almond Flour Cranberry Pecan Muffins

Makes 12 muffins.

2 1/4 cups Kirkland or Honeyville Blanched almond flour (fine almond flour  is a requirement)

1/2 tsp salt

1 tsp baking soda

3 1/2 oz Ocean Spray Original dried cranberries make sure that all the clumped together cranberries are separated

2 oz Bostick GA Pecans or Kirkland Pecans (broken into pieces by hand)

   GA pecans are sweeter

1/2 cup Marianne’s Avocado Oil

3 large eggs

1/2 cup Kirkland Canadian Maple Syrup

2 oz Enjoy Life 100% real chocolate semi-sweet mini-chocolate chips

Preheat oven to 350º F. Line muffin cups (best muffin pans are the William Sonoma Gold Series) with paper liners.  (I use 2, 6 muffin cup baking pans. It seems to bake the muffins better.)

1.   In a bowl beat together eggs, olive oil, and maple syrup. 

2.   Add 2 1/4 cups almond flour, baking soda, salt, pecans, mini-chips and cranberries.  (When I measure the flour I press it into the cup and then level using the back of a butter knife.)

3.   Fold all ingredients together. 

4.   Add batter by 1/4 cup to each muffin cup. 

5.   Bake at 350º F for 25 minutes. Use a skewer to test. If it comes out clean muffins are done.