1/2cuppowdered maple sugar(Pulse maple sugar in a high powered blender or food processor until powdery. Coconut sugar works or regular powdered sugar.)
1tbsporange juice(or non-dairy milk and add a drop of therapeutic grade orange essential oil)
Instructions
Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
Add eggs, honey, orange zest and juice, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in dried cranberries.
Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 20 minutes, or until a toothpick comes out clean.
While the muffins cool, make optional topping if using. Whisk powdered maple sugar and orange juice in a small bowl.
Once muffins have cooled, drizzle with topping and serve. Enjoy. Store in an airtight container on the counter or in the fridge to keep longer.