Cranberry Wheat Free Muffins
Bursting with tart cranberries and delicate nutty flavors, these Cranberry Wheat Free Muffins are a wholesome, gluten-free delight that’s perfect for breakfast, snacks, or holiday baking. Made with a nutrient-rich blend of almond and coconut flours, these muffins come together with a hint of natural sweetness from maple syrup and the rich creaminess of melted coconut oil. The addition of fresh or frozen cranberries offers a refreshing tang, while optional chopped nuts like pecans or walnuts add a delightful crunch. Ready in just 40 minutes, these moist and tender muffins are not only wheat-free but also dairy-free, making them a fantastic option for those with dietary restrictions. Whether served warm or at room temperature, these muffins are sure to become a go-to favorite for cozy mornings or festive gatherings.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk
- 1 cups Fresh or frozen cranberries
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cavity muffin tin with paper liners or lightly grease the cavities.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, beat the eggs lightly. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk, whisking until completely incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. Be careful not to overmix.
Fold in the cranberries and chopped nuts (if using) using a rubber spatula, ensuring they are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cavity about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 127.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 664 mg | 51% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
