Cranberry Almond Muffins

 

Cranberry Almond Muffins-healthy, gluten free muffins made with almond flour and quinoa flour, fresh cranberries, and no refined sugar |sneaksandsweets|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.

Cranberry Almond Muffins-healthy, gluten free muffins made with almond flour and quinoa flour, fresh cranberries, and no refined sugar |sneaksandsweets|

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.

Cranberry Almond Muffins-healthy, gluten free muffins made with almond flour and quinoa flour, fresh cranberries, and no refined sugar |sneaksandsweets|

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!

Enjoy!

Cranberry Almond Muffins-healthy, gluten free muffins made with almond flour and quinoa flour, fresh cranberries, and no refined sugar |sneaksandsweets|

Cranberry Almond Muffins
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Ingredients
  1. 2⅓ cups Almond Flour
  2. ⅓ cup quinoa flour (coconut or oat flour would work)
  3. ½ tsp baking soda
  4. 2 eggs
  5. zest of one orange
  6. 1 tsp vanilla
  7. ½ cup orange juice
  8. ¼ cup honey
  9. 2 tablespoons coconut oil, melted (or butter)
  10. 1 cup cranberries
  11. ½ cup almond slivers
Instructions
  1. Preheat oven to 350 degrees and line a muffin tray with liners.
  2. In a mixing bowl, add the eggs, vanilla, melted coconut oil, honey, orange juice, and zest and stir.
  3. Add in the flours and baking soda, stir on low speed until just combined.
  4. Gently stir in the cranberries and almond slivers.
  5. 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.
  6. Bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
Sneaks & Sweets http://sneaksandsweets.com/
*makes about 10 standard sized muffins

 

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