Orange Cranberry Chocolate Chip Mini Muffins (gluten, grain, dairy and soy free)

This recipe is adapted from my Chocolate Chip Mini Muffin recipe posted earlier. To me, these taste like Christmas in muffin form. The chewy, sweet cranberries and crunchy little chocolate bits play off each other well, I think. Feel free to tinker with the recipe and use nuts in place of the chocolate chips, dried cherries and almond extract in place of the cranberries and orange, or whatever you wish.

3 cups blanched almond flour, lightly packed
1 heaping tsp baking soda
Pinch salt
3 eggs, at room temperature
1/4 cup coconut oil
1/2 cup coconut nectar
2T unsweetened coconut milk (I prefer So Delicious brand)
5-6 drops Medicine Flower Orange Extract or equivalent regular extract
1 drop Medicine Flower Dark Chocolate Extract (optional)
1/2 cup fruit-juice-sweetened dried cranberries (e.g., Eden brand)
1/4 cup dairy-free chocolate chips (I used Enjoy Life)

Preheat oven to 350ºF. In a medium-sized bowl, stir together all dry ingredients with a spoon except dried cranberries and chocolate chips. In another bowl, beat eggs with a hand mixer. Add coconut oil, coconut nectar, milk and extracts of choice.

Stir wet ingredients into dry with a spoon, then fold in dried cranberries and chocolate chips. Scoop into paper-lined mini muffin tin or silicone mini muffin pan, filling each cup full or slightly overflowing if you want bigger muffins. Bake for approximately 20-35 minutes, depending on size of your mini-muffin pan. Makes about 15 large minis (hee hee, sounds funny, I know).

This recipe is linked to Muffin Monday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays and Allergy Friendly Friday.