Cranberry Muffins with Almond Flour

This is my "Go To" muffins!  Have one every morning.

Cranberry Pecan Muffins with Almond Flour

This is a take off from Elana Amsterdam’s Cranberry Lemon Muffins.  I use Kirkland or Honeyville Blanched Almond Flour from Amazon.  Makes 12 muffins.

2 1/4 cups Kirkland or Honeyville Blanched almond flour
1/2 tsp salt
1 tsp baking soda
3 1/2 oz Fred Meyer Premium Graceland dried cranberries make sure that all the clumped together cranberries are separated (Ocean Spray Craisins, The Original Dried Cranberries—if it doesn’t say The Original Dried Cranberries, I wouldn’t buy it)
2 oz Kirkland Pecans broken up by hand
1/2 cup extra virgin olive oil
3 large eggs
1/2 cup Kirkland Canadian Maple Syrup
(original recipe included 1/2 tsp sea salt and 1 tsp lemon zest)

Preheat oven to 350º F. Line muffin cups with paper liners.  I use 2 - 6 muffin cup baking pans.

In a bowl beat together eggs, olive oil, and maple syrup. 

2.   Add 2 1/4 cups almond flour, baking soda and cranberries.  

3.   Fold all ingredients together. 

4.   Add batter by 1/4 cup to each muffin cup. 


5.   Bake at 350º F for 25-30 minutes. (My oven is 25 minutes in a dark baking pan; 28 minutes in a stainless steel baking pan.)