Almond Cranberry Muffins
  • Email Email
  • Print Print

Almond Cranberry Muffins

Submitted by: Traci Clements

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 12

I found this when looking for almond flour recipes and tried it using BD approved ingredients. I was very pleased with the results.


    1/3 c. lemon juice

    2 1/2 c. almond flour

    1/2 tsp. baking soda

    1/2 tsp. sea salt

    3 egg

    1 tsp. vanilla extract

    1 c. cranberries

    1/2 c. honey, raw


Preheat oven to 350ºF. Grease muffin pan or line with cupcake liners.

Combine almond flour, sea salt, and baking soda in a bowl; mix well.

In a separate bowl combine eggs, warm raw honey, vanilla, and lemon juice. Stir to mix well.

Add dry ingredients to wet ingredients and mix well. Stir in chopped cranberries (fresh and frozen will both work in this recipe). Divide batter among muffin cups and bake for 18-20 minutes, until a toothpick or knife inserted in center of a muffin comes out clean.