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!
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!
Almond Flour Muffins, Cranberry Muffins, Gluten-free Muffins, Low-carb Muffins, Muffins, paleo
Nutrition InformationAmount 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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