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!
Cranberry Almond Muffins {Paleo}
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
8 Comments
Jenn
January 23, 2014 at 10:37 pmAny idea about the nutritional values? I'm going to make these tonight
kaurora
May 6, 2014 at 5:47 amMade them today…these are amazing. Beyond amazing. Thank you for the post. These are the best "Paleo" muffins I have made thus far.
Jessie B
May 8, 2014 at 6:40 amThanks for the comment, you made my day! I'm glad you enjoyed the muffins.. they're one of my favorites too 🙂
Carla Pulido
November 8, 2014 at 4:11 pmThis was the first paleo recipe I made & I loved it. The ingredients were simple and the recipe easy to follow. The muffins were moist in the middle and crispy on top. My family loved it. Thanks! I will be making these again.
Jessie B
November 8, 2014 at 6:35 pmThank you so much for the great feedback, Carla!
I think that's one of my favorite things about Paleo- how simple it can be 🙂 Let me know if you try any more of my recipes!
Candace Neale
December 8, 2015 at 3:35 pmAmazing paleo muffin recipe! Great way to use fresh cranberries that are currently in season. I had actually ran out of almond meal and had flax (which I thought would taste to "nutty"), tapioca flour, and coconut flour. So I decided to try the tapioca and I think they turned out pretty good! Much more like a scone, than a muffin though. I also had to tweak the recipe a bit, because the flour was way too dry. So I added 1 more egg and a few more table spoons of coconut oil! Thanks so much for sharing your delicious paleo recipes, Jesse! I'm so happy to have found your site!
Jessie B
December 9, 2015 at 4:55 amThank you for the great feedback Candace. I appreciate you sharing your changes to the recipe & how they worked out– so helpful! Enjoy your scone/muffins 🙂
Tracy Constantine
June 6, 2016 at 2:42 amOMG, these muffins are the you know what! Love them! I have made many paleo muffins, breads, and cakes. These muffins almost made me forget about the apple cider donut I could not have this morning. Thank you for the recipe. I doubled the almond extract and love the flavor so much I could do a tsp next time. Will try more of your recipes!