Almond Flour Cranberry Sauce Muffins
Serves: 12 muffins
  • 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
  1. Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
  2. 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.
  3. 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.
Recipe by Queen of My Kitchen at