Cranberry Lemon Muffins
Ingredients
The Muffin Batter
-
2
cups
blanched almond flour
-
½
teaspoon
celtic sea salt
-
1
teaspoon
baking soda
-
1
cup
dried cranberries
The Wet Ingredients
-
½
cup
grapeseed oil or palm shortening
-
3
large
eggs
-
½
cup
agave nectar or honey
-
1
teaspoon
lemon zest
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine almond flour, salt, baking soda, and cranberries.
- In a separate small bowl, mix together oil, eggs, agave, and lemon zest.
- Stir the wet ingredients into the dry ingredients until well combined.
- Spoon the batter into a paper-lined muffin pan.
- Bake for 25-30 minutes until golden brown.
- Cool and serve.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
200
Total fat
12g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
150mg
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