These delicious gluten-free, dairy-free muffins are one of the best uses ever for leftover Thanksgiving cranberry sauce.
If you hosted Thanksgiving dinner this year, chances are you have some leftover cranberry sauce. In my house we always finish all the leftover food before the cranberry sauce is gone, but this year I had even more of a surplus because I made two types of cranberry sauce: 1 Easy Cranberry Sauce – a traditional cranberry sauce made in a crock pot, and Low Sugar Gingerbread Cranberry Sauce – a smooth textured cranberry sauce made in a blender. Both of these sauces were a fantastic complement to our Thanksgiving turkey and with the leftover sauce I created these yummy Almond Flour Cranberry Sauce Muffins.
Almond Flour Cranberry Sauce Muffins are dairy-free and are made with almond flour instead of wheat flour so they’re gluten-free too – just make sure you use gluten-free rolled oats. Many people are confused about whether or not oats are gluten-free. The confusion arises because while oats are not a gluten containing grain, they are usually processed along with wheat, rye, and barley, and, as a result, are cross contaminated with gluten. Therefore, if you have celiac disease or any type of gluten intolerance, it’s best to avoid oats that are not certified gluten-free.
Almond Flour Cranberry Sauce Muffins are perfect for breakfast but they also make a great snack. They’re good plain but taste even better topped with butter or a little extra cranberry sauce. If you’re not eating them the day they’re baked, package them up in a zip-lock bag and store them in the freezer. Then, you can take them out individually, as needed, the night before you plan to serve them. I like to split them in half and toast them so they have that fresh-from-the oven taste and texture. Sooo good!
Apples and cranberries go really well together and give these muffins a ton of flavor harmony. When you run out of cranberry sauce, don’t fret – you can still make these muffins without changing the taste too much. Simply substitute apple sauce for the cranberry sauce, and use 1 cup of dried cranberries in place of the chopped apple. You often hear people say that leftovers are one of best things about Thanksgiving. I couldn’t agree more and now I have one more delicious reason to love leftovers!
- 2½ cups (250g) finely ground almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup gluten-free rolled oats
- ½ cup cranberry sauce
- ¼ cup avocado oil or melted coconut oil
- 3 eggs
- ¼ cup maple syrup
- 1½ teaspoons vanilla extract
- 1 apple, peeled, cored and chopped
- Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
- In a large bowl whisk together the almond flour, cinnamon, baking soda, salt, and oats. In a smaller bowl whisk together the cranberry sauce, oil, eggs, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until blended. Fold in the apple pieces.
- Divide the batter evenly among the muffin cups and bake in the bottom third of the oven for 25 minutes. Let the muffins cool for a few minutes in the muffin pan before transferring to a rack to cool completely.
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