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Cranberry Lemon Muffins
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Servings
12
muffins
Ingredients
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
Instructions
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
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Cook Mode
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Equipment
Large Bowl
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!