In one of my recent trips to Trader Joe's, I spotted a large display of fresh cranberries. I love their tart flavor, especially in baked goods, so I decided to pick some up. Since cranberries have a short season, I would recommend grabbing some if you see them, and freezing for later use.
I went for the bags that contained the richest red color. Cranberries vary in shade, but the deeper the red- the more health benefits. This little berry is full of antioxidant and anti-inflammatory properties, and is an excellent source of vitamin C, vitamin K, and fiber.
For this recipe, I combined the tart fresh cranberries with a sweet almond muffin base. I call these "muffins", but they're almost like a muffin-scone hybrid. They have a moist, cake-like inside (like a muffin) and a hearty, crisp outside (like a scone). These taste like a sinful breakfast treat, but are actually free of dairy, grain, and refined sugar.
These muffins are super filling, and would be great for breakfast, brunch, or even dessert! Please let me know if you give them a try. Hope you enjoy!
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp nutmeg
- 2 eggs
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 Tbsp vanilla
- 1/4 tsp almond extract
- 1 cup fresh cranberries
- 1/4 cup sliced almonds
- coconut oil spray
- Preheat the oven to 350ºF.
- Combine the dry ingredients in a large bowl and set aside.
- In a microwave-safe bowl, heat the coconut oil and honey until melted.
- Add the eggs, vanilla, and almond extract.
- Pour the wet ingredients into the dry mixture, and stir until combined.
- Mix in the sliced almonds & fresh cranberries.
- Grease a 12-cup muffin tin with coconut oil spray, and scoop the mixture in.
- Bake at 350ºF for 15-20 minutes, or until lightly browned on top.
- Let cool, & enjoy!
*Makes 12 muffins.