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 the maple syrup, orange juice, apple sauce, zest, vanilla, and almond extract. Mix just until all wet ingredients are combined. Gently fold in cranberries. 

Fill muffin tins 2/3  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.