Cranberry Muffins

(Makes 12 Muffins)
3 cups almond flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 ½ cups cranberries (frozen or fresh)
½ tsp pure vanilla extract
½ cup honey
3 eggs

Preheat the oven to 325°F. Line a muffin tin with large baking cups.
Combine the almond flour, baking soda, salt and cinnamon in a bowl.
Combine the cranberries, vanilla, honey and eggs in another bowl.
Add the dry ingredients to the wet and mix well.
Evenly fill each baking cup with the batter.
Bake for 20 to 25 minutes.