Gluten Free Cranberry Muffins

Instructions

1. Preheat oven to 325 degrees F. Line 10 muffin cups with liners and brush the liners with melted butter.
2. In a large bowl, lightly whisk the eggs. One by one, whisk in the honey, vanilla, almond flour, kosher salt and baking soda. Fold in the cranberries.
3. Using a standard, 4-tablespoon ice cream scoop, divide the batter among the prepared muffin cups.
4. Bake until browned and set, and a toothpick inserted in one of the muffins comes out clean, about 30 minutes.
5. Cool 5 minutes in pan on a cooling rack, then transfer to the cooling rack and cool 15 more minutes before enjoying.
6. Store leftovers on an airtight container or a ziploc bag in the fridge. Briefly warm in the microwave (10 seconds per muffin) before serving.