Cranberry Almond Muffins {Paleo}
Servings: 12
Calories: 257kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 257kcal | Carbohydrates: 16g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 159mg | Fiber: 4g | Sugar: 9g | Iron: 1mg