Cranberry Wheat-Free Muffins
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 4-6
ingredients
- 3 cups almond flour (ground blanched almonds, also known as almond meal)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1⁄2 cups cranberries (fresh or frozen)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup honey
- 3 eggs
directions
- Preheat oven to 325 degrees F.
- Line muffin tin with large baking cups.
- Combine the almond flour, baking soda, salt and cinnamon in a bowl.
- Combine vanilla, honey and eggs, in another bowl, then stir cranberries into this mixture.
- Add the dry ingredients to the wet and mix well.
- Evenly fill each baking cut with the batter.
- Bake for 18 to 20 minutes (may have to cook additional 10 minutes until toothpick inserted into muffin comes out clean.
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RECIPE SUBMITTED BY
I'm currently at university for Chemical and Bioengineering. I enjoy healthy cooking and baking in my spare time. But since i'm cooking for myself, my only problem is eating all of my cooking before starting the recipe.