Welcome to a delightful treat that blends the tartness of cranberries with the nutty richness of almond flour! These Almond Flour Cranberry Sauce Muffins are perfect for breakfast or a snack. They are moist, flavorful, and a wonderful way to celebrate the seasonal flavors. Let’s dive into the recipe!
Almond Flour Cranberry Sauce Muffins
These muffins are easy to make and require just a few ingredients. If you have leftover cranberry sauce from the holidays, this recipe is a fantastic way to use it up!
### Ingredients:
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup cranberry sauce (homemade or store-bought)
- ½ teaspoon cinnamon (optional)
- ½ cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with cooking spray.
- In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, and optional cinnamon. Mix well.
- In another bowl, whisk together the eggs, honey (or maple syrup), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the cranberry sauce until evenly distributed. If you’re using nuts, fold them in as well.
- Divide the batter evenly among the muffin cups, filling each cup about ¾ full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve these delicious Almond Flour Cranberry Sauce Muffins warm or at room temperature. They pair perfectly with a warm cup of tea or coffee. Enjoy the delightful combination of flavors and the wholesome goodness of almond flour!
diabetic muffins using almond flour
source = www.pinterest.com
