Almond Cranberry Apple Muffins

Serves 10

Dessert

A delicious way to start the day

1 Cups Flour, Whole Wheat

3 Tablespoons Flour, Whole Wheat

1 Cups Almond Flour

2 Each Beaten Eggs

1 Each Chopped Apples

1 Cups Chopped Fresh cranberries

1/2 Cups Orange Juice

2/3 Cups Coconut Sugar

1/3 Cups Canola oil

1 Teaspoons Vanilla Extract

1/2 Teaspoons Almond Extract

1/4 Cups Almonds, Sliced

1 Tablespoons Baking Powder

1/2 Teaspoons Nutmeg

1/2 Teaspoons Cinnamon

1/2 Teaspoons Kosher Salt

Preheat oven to 350 degrees F.
Line muffin tray papers
Peel and dice apples into small pieces.
Whisk whole wheat flour, almond flour, baking powder and salt in a medium bowl.
Beat eggs.
Whisk egg, oil, coconut sugar, orange juice, vanilla and almond extract in a large bowl
Add the almond flour mixture and stir to combine with a silicone spatula
Fold in cranberries and apples until just combined. Spread into the prepared baking cups.
Top with almonds.
Bake until muffins have risen, and they are golden brown and spring they back when lightly touched on top, 20-25 minutes.
Rotate trays half way thru to evenly bake.