I’m back with another delightful muffin recipe today! You guys loved so much my Low-carb Almond Flour Pumpkin Muffins (if you haven’t tried them, you should because they are crazy good!!) that I adapted this recipe to make these fabulous Almond Flour Cranberry Muffins. I’m amazed how incredible delicious they turned out. Honestly, if you don’t try them you are missing out.
Cranberries are a great fruit to stock up during October and December because they are in season, which means it’s so easy to find them at our grocery store. I normally buy fresh cranberries and use them for baking.
I absolutely love to bake with fresh cranberries because they give a nice tartness to the muffins, so they are not too sweet. Also, once you bake with fresh cranberries, they become super juicy and as a result you get delicious Almond Flour Cranberry Muffins with lots of great texture.
But you can always bake with dried cranberries if you don’t have easy access to fresh cranberries. These muffins will be good too, but it won’t have a very tart flavor. And if you prefer, you can use frozen cranberries too.
These muffins are such an easy grab and go breakfast option. This is why I love making muffins for breakfast since it makes mornings so much easier! A few more muffins I like to make include my Breakfast Egg Muffins Recipe (Web Story), Gluten-free Carrot Muffins, and Blender Banana Oatmeal Muffins!
Almond Flour Cranberry Muffins Notes & Tips
- You will need only one bowl to make these muffins. It’s not necessary to use blender or mixer.
- They’re made with almond flour and natural sweetener. I love to use xylitol or Swerve sweeteners, but if you don’t use sweetener you can replace it for white sugar.
- I used almond flour for this recipe, which makes a thicker batter. But it’s good because this will avoid the cranberries from sinking to the bottom of the muffins.
- If you prefer to skip the melted chocolate on top, it’s totally fine.
- Or you can also replace cranberries for another fruit that you have on hand such as blueberries or strawberries.
Hope you give it a try. It’s a delicious muffin to have for breakfast or as healthy protein packed afternoon snack.
Almond Flour Cranberry Muffins
- 1 cup fresh cranberries - (you can use dried or frozen cranberries too)
- 1 tbsp fresh lemon juice
- 1/2 cup + 1 tbsp natural Swerve sweetener
- ½ cup unsweetened applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Melted 70% dark chocolate for drizzling on the top
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners. Set aside.
- In a small bowl add cranberries, lemon juice and 1 tablespoon of sweetener.
- In a large bowl, add ½ cup sweetener, applesauce, eggs and vanilla extract. Mix everything together until all is combined.
- Add the almonds flour, baking powder, baking soda, and salt. Stir the ingredients well until the batter is smooth.
- Fold in cranberry mixture. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two tablespoons per muffin cups. The dough will be a bit thick, but it will work perfectly.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Then, drizzle melted chocolate on top of the muffins. Enjoy!
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!