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Breakfast, Snack  /  August 17, 2022

Paleo Almond Butter Muffins with Cranberries

by Rebekah Kuk
Paleo Almond Butter Muffins with Cranberries
Paleo Almond Butter Muffins with Cranberries

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Muffin Season

I know it’s still summer, but the evenings are starting to cool off, and in the morning when I sit outside for coffee and devotions, I often put a blanket it over my lap. I love it! And I love muffins.

These Almond Butter Muffins with Cranberries are paleo, dairy free, gluten free, and naturally sweetened with real maple syrup. I love to make them to have on hand for snacks and breakfasts.

Back to School

Speaking of having them on hand, I think they will be perfect for back to school. A quick breakfast, a healthy lunch addition, or an after school snack — all of these times of day are great for almond butter muffins. I feed my kids a variety of breakfasts (soaked oatmeal, sourdough toast, yogurt and granola), but often they need just a little something more. These muffins will be perfect.

Paleo Almond Butter Muffins with Cranberries
Paleo Almond Butter Muffins are perfect for back to school lunches and snacks

Tips to Make Almond Butter Muffins

The ingredients are simple: almond butter, eggs, almond flour, cinnamon, cranberries, and some other things. Be sure to use blanched almond flour (as opposed to almond meal) which has the skins removed. This bakes up more similar to traditional flour.

I find it easiest to use a blender to mix the wet ingredients. The almond butter can be tough to incorporate into the wet ingredients, and a blender makes it a quicker process.

Use any dried fruit you like, or even fresh fruit. I chose juice-sweetened dried cranberries, but they also taste great without fruit.

How to Serve Almond Butter Muffins

I love to have these plain as a snack, or toasted with butter, preferably alongside some scrambled eggs for my breakfast. They would also be decadent with extra almond butter on top, or with dark chocolate chips added to the batter.

Tip: use a blender for easy mixing.

Don’t Forget About These Other Favorites

Before you go, file away some of these other recipes for your next weekend baking project. They won’t disappoint!

Thanks for reading, my friends, and I will see you next time!

Rebekah

Low Histamine Almond Oat Cookies
These Low Histamine Almond Oat Cookies are delightfully crunchy with a subtle sweetness from the monkfruit sweetener. The sprouted oats make them hearty, and the almond butter and sliced almonds adds fat and protein to create the perfect snack or after meal treat.
Check out this recipe
Low Histamine Almond Oat Cookies
Cardamom Apple Cake
A delicious, paleo cake that is perfect for Thanksgiving, fall, or just because.
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Paleo Cardamom Apple Cake
Wholesome Blueberry & Summer Squash Spelt Muffins
Make these deliciously wholesome muffins, featuring soured grains, shredded summer squash, and fresh blueberries.
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Wholesome Blueberry & Yellow Squash Muffins
Paleo Almond Butter Muffins with Cranberries

Paleo Almond Butter Muffins with Cranberries

Rebekah KukRebekah Kuk
A simple paleo muffin featuring almond butter and dried cranberries. So moist and delicious, you'll fool your non-paleo friends!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Snack
Cuisine American
Servings 12

Equipment

  • Muffin pan
  • Blender optional, but helps blend the almond butter more easily

Ingredients
  

  • 2 cups blanched almond flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plain almond butter unsweetened + unsalted
  • 1/2-3/4 cup maple syrup
  • 1/4 cup chia seeds
  • 1 tbsp apple cider vinegar
  • 1 cup dried cranberries or other dried fruit

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan with butter, ghee, or coconut oil.
  • Combine the dry ingredients (almond flour through salt) in one bowl and set aside. In a blender, combine wet ingredients plus chia seeds (almond butter, eggs, chia seeds, vinegar). Blend until smooth. Or, whisk well in a medium bowl.
  • Add the dry ingredients to the wet and stir just until mixed. Fold in the cranberries. Divide evenly in muffin pan (about 1/3 cup of batter per muffin).
  • Bake for 25 minutes until inserted toothpick comes out clean. Let cool in pan for 15 minutes, then remove and cool completely.
Keyword Dairy Free, Gluten Free, Naturally Sweetened, Paleo, Picnic,, Vegetarian
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Tags

  • Bread
  • Dairy-free
  • Gluten-free
  • Muffins
  • Nuts
  • Paleo
  • Vegetarian

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6 comments

  • MacKenzie
    August 18, 2022

    5 stars
    I love this recipe. These muffins turned out perfectly moist and flavorful. The almond butter and cranberries added the best flavor.

    Reply
  • JD Alewine
    August 18, 2022

    5 stars
    I love the fact that these are naturally sweetened with maple syrup, and they are soooooo good!

    Reply
  • Freya
    August 18, 2022

    5 stars
    These were so yummy but I loved that they’re paleo too!

    Reply
  • Amanda
    August 18, 2022

    5 stars
    These turned out perfect! Even my non-paleo kids love them!

    Reply
  • Sherry
    August 22, 2022

    5 stars
    These Almond Butter Muffins with cranberries taste amazing!! I followed your step by step instructions and my muffin recipe turned out perfect. Thank you for a great recipe!!

    Reply
  • Jere Cassidy
    September 12, 2022

    5 stars
    I love everything about this recipe, even though I don’t do paleo, I love using almond flour. This was such a quick and easy recipe, thanks for sharing.

    Reply

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