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Paleo Almond Butter Muffins with Cranberries
Rebekah KukRebekah Kuk

Paleo Almond Butter Muffins with Cranberries

5 from 6 votes
A simple paleo muffin featuring almond butter and dried cranberries. So moist and delicious, you'll fool your non-paleo friends!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan with butter, ghee, or coconut oil.
  2. 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.
  3. 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).
  4. Bake for 25 minutes until inserted toothpick comes out clean. Let cool in pan for 15 minutes, then remove and cool completely.
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