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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cavity muffin tin with paper liners or lightly grease the cavities.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.

Step 3

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.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. Be careful not to overmix.

Step 5

Fold in the cranberries and chopped nuts (if using) using a rubber spatula, ensuring they are evenly distributed in the batter.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cavity about two-thirds full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(885.5g)

Amount per serving	% Daily Value*
Calories	2867.0

Total Fat 215.4g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 2188.5mg	0%
Total Carbohydrate 203.8g	0%
Dietary Fiber 46.0g	0%
Total Sugars 127.1g
Protein 72.9g	0%

Vitamin D 145.0IU	0%
Calcium 664.0mg	0%
Iron 13.2mg	0%
Potassium 821.4mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 9.6%

Carbs: 26.8%