These Cranberry Orange Muffins are made with almond flour and oat flour, making them a delicious gluten free breakfast option. They're lightly flavored with orange, filled with cranberries and topped with a delicious glaze for a little added sweetness.
Combine both flours, baking soda and salt in a bowl and set aside.
In a separate bowl, whisk eggs together. Add honey, orange juice and orange zest and mix together.
Fold wet ingredients into dry ingredients, then stir in the cranberries.
Grease muffin tin (or use muffin liners) and pour batter evenly into tin; place tin in oven.
Bake for 10-12 minutes and remove from oven.
For glaze, mix powdered sugar and orange juice together in a bowl. Remove muffins from the tin and wait until they're cooled a bit before drizzling on the glaze.