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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.
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.
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!
Paleo Almond Butter Muffins with Cranberries
- Muffin pan
- Blender optional, but helps blend the almond butter more easily
- 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
- 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.