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!
Ingredients
- 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
Instructions
-
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!
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
Almond Flour Muffins, Cranberry Muffins, Gluten-free Muffins, Low-carb Muffins, Muffins, paleo