I’ve been on this kick where I’ve been trying to limit refined sugar and gluten in my life. This is somewhat hilarious and is certainly not a coincidence to the extreme sugar overdose caused by my last post; Peanut Butter Snickers Cake.
I don’t have any diet restrictions as far as gluten goes, and with that being said I have no problem-o bellying up to good slice of cake, or bowl of pasta, or bun on my burger. However, when something as tasty as this muffin comes along and fills that bread-o-licous need in my life, I’ll take it! Because I’ll be honest, my pants are a whole lot more forgiving when flour (and sugar) is outta the picture.
With the pop of fresh cranberries, a zip of orange zest, and a bit of honey, you will find it strangely odd that you aren’t craving a more sugary and flour filled muffin.
The texture is pleasantly surprising, too. Usually, I am disappointed with my attempts at trying gluten free breads and muffins, as they usually end up tasting like…dust?-That’s Matt’s favorite term for anything gluten free, ha! But these little guys are nothing like that at all. They won’t have the texture of a typical muffin, but more of a hearty feel. The grainier almond flour, the crunch of almond slivers, and pops of cranberries make them, I’d say, a little different and downright tasty.
I like to make these on a Sunday and store them in the fridge for morning snacks throughout the week.
They keep me on track and fill that need for something satisfying.
So, if you’re looking for a muffin with a little less guilt clinging to the wrapper, give these muffins a try.
Mom of a toddler? Julianna absolutely loves these muffins. They are a perfect little snack. Real food, for a real baby. That’s where I am at. Woot, woot for a mommy and me muffin!
- 2⅓ cups Almond Flour
- ⅓ cup quinoa flour (coconut or oat flour would work)
- ½ tsp baking soda
- 2 eggs
- zest of one orange
- 1 tsp vanilla
- ½ cup orange juice
- ¼ cup honey
- 2 tablespoons coconut oil, melted (or butter)
- 1 cup cranberries
- ½ cup almond slivers
- Preheat oven to 350 degrees and line a muffin tray with liners.
- In a mixing bowl, add the eggs, vanilla, melted coconut oil, honey, orange juice, and zest and stir.
- Add in the flours and baking soda, stir on low speed until just combined.
- Gently stir in the cranberries and almond slivers.
- Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. Top each muffin with a few extra cranberries.
- Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.