Paleo Almond Butter Muffins with Cranberries
A simple paleo muffin featuring almond butter and dried cranberries. So moist and delicious, you'll fool your non-paleo friends!
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.
Tried this recipe?Let us know how it was!