Cranberry Orange Almond Muffins
Not too sweet, a little tart, and perfect for breakfast, an afterschool snack or a little treat. I like to use freshly squeezed orange juice since the recipe already calls for orange zest. Alternatively, you could sub in lemon zest and use boxed orange juice.
1 ½ cups spelt flour
½ cup almond meal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup maple syrup
¾ cup of orange juice
½ cup of apple sauce
2 tablespoons orange zest
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 ½ cups fresh or frozen cranberries
½ cup sliced almonds (optional)
Preheat 375. Line muffin tin with parchment liners.
Mix dry ingredients (through salt). Make a well in the center and add orange juice, zest, almond extract, and vanilla. Mix just until all wet ingredients are combined. Gently fold in cranberries.
Fill muffin tins 3/4 full and top with sliced almonds. Bake for 20 to 25 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.