Cranberry Almond Flour Muffins
These Cranberry Almond Flour Muffins are a delightful treat combining sweetness and tartness, perfect for breakfast or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup fresh cranberries (or dried if preferred)
- 1/4 cup erythritol or your choice of sweetener
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the almond flour, erythritol, baking powder, and salt until well combined.
- Whisk together the eggs, almond milk, orange juice, vanilla extract, and orange zest until they become a smooth mixture.
- Combine the wet ingredients with the dry ingredients, stirring until just incorporated. Fold in the cranberries gently.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy!
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg