My favorite taste tester is going on a diet. This is not good news.
This diet deal will require some serious re-inventing of the wheel over here. New standards will need to be implemented. No more –he ate two whole trays of that so it must be good– type ratings.
My favorite taste tester is also my best friend and has been for 16 years. He does not like it when I call him my “partner,” says it makes us sound like lesbians. I say it makes us sound like partners. Alas, he actually is my husband. And he is turning 41 tomorrow.
After all these years, I still love to just be with him. Still feel excited when he walks into the room. And of course feel irritated when he runs out of the kitchen leaving every single cupboard door open behind him. What can I say? Nothing. He has had to live with my “cleaning disorder” for years now, so why fret over a few open cabinets and such.
I’m going to make him these Cranberry Lemon Muffins tomorrow for a warm breakfast birthday treat.
Cranberry Lemon Muffins
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- ½ cup grapeseed oil or palm shortening
- 3 large eggs
- ½ cup agave nectar or honey
- 1 teaspoon lemon zest
- In a large bowl, combine almond flour, salt, baking soda and cranberries
- In a small bowl stir together oil, eggs, agave and lemon zest
- Stir wet ingredients into dry
- Spoon batter into a paper lined muffin pan
- Bake at 350°F for 25-30 minutes
- Cool and serve
These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more “liquidy” than usual they will sink just a tad after you remove them from the oven.
Yummy! Great muffin recipe followed recipe except used Olive Oil instead of Grapeseed Oil. Thanks!
Elizabeth Tucker says
My teenage son adores these, and he’s not that big a fan of almond flour or dried cranberries. I substituted orange zest and butter. He’s cryin’ for more and says thank you, Elana!
Stephaany Yocich says
Nice recipe, my kid is dairy sensitive so it’s quite suitable. Also, I’m on Loaded Gun Diet for the past few months and it’s done wonders for me. Cranberries fit in perfectly.
These are amazing on so many levels! I love that they are gluten and dairy free but yet still pack a punch. I added Chia Seeds to mine and am in love :) Thank you for sharing this recipe.
I stumbled across your website the other day which is where I first learned about the Paleo diet. So far I have tried your Paleo breakfast bars which my mum and myself absolutely loved. I just made a batch of these muffins and they came out beautifully, without sinking either! My flatmates were surprised about how something so healthy and nutritious could taste so good. Thank you for these recipes, I love being able to eat treats without having the guilt afterwards. You’ve definitely inspired me to cook more and eat better without having to worry about cutting out delicious food!
Excellent! I used orange zest and cranberries. Honey and olive oil bc I didn’t have the grape seed oil on hand. They turned out perfect! No falling or anything!! Will make again and again!
Gail Ahart says
These are fantastic. I have “played” with these 2 weeks in a row now. My 17 year old son loved a couple of these before he heads out to work. I added a Tablespoon of coconut floor to help the “falling” problem. I am also type 1 Diabetic and found the honey too sweet so I reduced that to a 1/3 cup and added more lemon juice……yummo!
Thanks for a wonderful recipe; it will be added to the memorized section of my brain
Can you use honey or another sweetener rather than agave? Obviously taste will change slightly…and if honey is a yes, 1:1? Thanks!
This is the best muffin recipe ever!!
I changed it a bit though, because I do not like honey or agave in my baking. I substitued the agave with 1/4 cup water, 1 1/2 tbsp. stevia powder and 1/4 tsp. cider vinegar. They brown lovely, rose nicely and tast heavenly.THEY TURNED OUT PERFECT!!!
I even think the stevia substitue may be beter for diabetics(?)
Thank you so very much for this site and charing these amazing recipes.
I’m living in Ecuador and I’ve just decided to go dairy free to see if it helps my eczema. I’m so happy I found your site because everything else seems to think that dairy free=vegan, and I am not down with that! Also I’m just learning how to cook because I finally have my own apartment and control over all the food I buy and cook. Thanks again! Wish me luck in the kitchen!