Almond Flour Cranberry Muffins

Yield: 12 muffins
Prep Time:
10 mins
Cook Time:
25 mins
Resting Time:
10 mins
Total Time:
35 mins
Nothing better than a warm muffin for breakfast, it’s a healthy Almond Flour Cranberry Muffins. It’s gluten-free, low-carb, dairy-free, and perfect for cranberry season!
Print Recipe
5 from 1 vote


  • 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
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Melted 70% dark chocolate for drizzling on the top


  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners. Set aside.
  3. In a small bowl add cranberries, lemon juice and 1 tablespoon of sweetener.
  4. In a large bowl, add ½ cup sweetener, applesauce, eggs and vanilla extract. Mix everything together until all is combined.
  5. Add the almonds flour, baking powder, baking soda, and salt. Stir the ingredients well until the batter is smooth.
  6. 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.
  7. Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
  8. 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!
Course: Breakfast, Dessert
Cuisine: American
Keyword: Almond Flour Muffins, Cranberry Muffins, Gluten-free Muffins, Low-carb Muffins, Muffins, paleo

Nutrition Information

Amount per serving (1/12) — Calories: 176, Fat: 14g, Saturated Fat: 2g, Cholesterol: 42mg, Sodium: 127mg, Potassium: 712mg, Carbohydrates: 8g, Fiber: 1g, Sugar: 3g, Protein: 6g

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