Flourless Cranberry Muffins

Jan 10

Making muffins is one of my favorite baking activities.

I get to measure out the ingredients, stir and pour too! With each batch, I’m getting more skilled at doing these things!

(practice helps you get better at doing stuff.)

Ingredients

3 cups of ground almonds

½ tsp baking soda

½ tsp gluten free baking powder

¼ tsp sea salt

1 ½ tsp cinnamon

1 ½ cups fresh or frozen cranberries

½ tsp vanilla extract

½ cup honey

3 whole eggs

Directions

1. Preheat the oven to 160C or 325F

2. Line a muffin tin with large baking cups

3. Combine the almond flour, baking soda, baking powder, salt and cinnamon in a bowl

4. Combine the cranberries, vanilla, honey and eggs in another bowl

5. Add the dry ingredients to the wet and mix well

6. Evenly fill each baking cup with the batter (fill to top of cup, muffin only rises about 1 to 1 1/2 centimetres beyond cup)

7. Bake for 18 to 20 minutes

(Yield: 12 muffins)

*These muffins freeze very well and you can use seasonal berries!

*The recipe is dairy-free, easy-to-make, gluten- and wheat-free, low glycemic and has no added refined sugar without sacrificing taste.

A super big thank you to Kathy @ Modo Yoga (Orleans) for this healthy and yummy recipe!

Donut Apples