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- 2 cups finely ground almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup maple syrup
- 3 large eggs
- 1 tablespoon lemon zest (zest from 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup frozen cranberries
Preheat the oven to 350 degrees.
Spray muffin pan with non-stick cooking spray.
Mix almond flour, baking soda, and salt in a large mixing bowl.
In another bowl, combine the butter, maple syrup, eggs, lemon zest, and vanilla.
Mix the liquid ingredients into the dry ingredients.
Rinse the frozen cranberries and remove any stems. Fold the cranberries into the batter.
Spoon the batter into the muffin cups.
Bake in the preheated oven until the tops spring back when lightly pressed, about 24-26 minutes.
Approximately 10 grams of carbohydrates per muffin.