Arti’s orange cranberry muffins with Himalayan Tartary Buckwheat
Welcome, Dr. Arti Chandra! Dr. Chandra is a functional medicine family physician in Seattle, and we’re proud to reveal that she’s also a Big Bold Health Food Lab member.
While Arti spends most of her time focusing on her patient community and her regenerative agriculture advocacy, she also likes to create healthy and delicious recipes using Himalayan Tartary Buckwheat Flour.
Arti is looking forward to hosting a family Thanksgiving weekend this year, and so (lucky us, lucky you) she crafted some of her favorite seasonal ingredients — cranberries, pecans, and oranges — into a scrumptious holiday muffin recipe that she expects to be a hit with all of the generations who will gather at her table.
Arti’s HTB orange cranberry pecan muffins
This recipe makes about 10 or 11 muffins. Please adjust sweetener to your taste. For more savory muffins, use all fresh cranberries.
2 large eggs, beaten
1 tsp vanilla extract
2 Tbsp coconut oil, melted
½ cup honey (or monk fruit maple syrup)
¾ cup orange juice
2 tsp orange zest
½ tsp baking soda
2 cups almond flour
⅔ cups Himalayan Tartary Buckwheat Flour
½ cup fresh cranberries
½ cup dried cranberries (apple juice sweetened preferred)
½ cup pecans, chopped
Preheat oven to 350°F. Grease muffin tins, or use paper muffin cups.
Combine beaten eggs, melted coconut oil, vanilla extract, sweetener, orange juice, and zest in a mixing bowl. Sprinkle the baking soda on top of the liquid mixture until it foams. Add and stir in the flours. Stir until well-combined.
Fold in the cranberries and pecans to the mixture
Fill each muffin cup to the top until firmly filled.
Top each muffin with 2 or 3 cranberries for added color and also with pecan pieces if desired.
Bake for approximately 25 minutes or until an inserted toothpick comes out clean.
Allow 15-20 minutes for muffins to cool before serving.
Enjoy as is, or top with cranberry sauce or your favorite jam!