Cranberry Muffins
Preheat oven to 350F(176C) and place cupcake liners in the muffin tray and melt the butter or coconut oil over medium heat or microwave for a few seconds.
- Cook1 h 4 min
- Total1 h 4 min
- Serves12
- LevelEasy
Ingredients
- 2 1/2 cup almond flour
- 1/2 cup sugar-free granulated sweetener
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/3 cup coconut oil or butter, melted
- 1/3 cup unsweetened almond milk
- 3 large eggs
- 1/2 tsp. vanilla extract
- 1 cup fresh or frozen cranberries
Preparation
- Preheat oven to 350F(176C) and place cupcake liners in the muffin tray and melt the butter or coconut oil over medium heat or microwave for a few seconds.
Method
- In a mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt.
- Add in the melted butter or coconut oil, almond milk, eggs, and vanilla until just incorporated.
- Stir in the cranberries and combine until evenly distributed. Add equal amounts of batter into each cupcake liner and bake in the preheated oven until slightly golden or an inserted toothpick comes out clean for about 20-22 minutes, once cooled enough to handle, enjoy!
