These Healthy Grain-Free Cranberry Pumpkin Spice Muffins are excellent for breakfast or as a sweet-yet-healthy treat any time of the day.
Yield: 12
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Ingredients
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- 1 cup almond flour
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- 2 Tbsp coconut flour
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- 1/4 cup almond butter
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- 1/4 cup pumpkin spice honey
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- 1/4 cup melted coconut oil
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- 1/2 tsp cinnamon
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- 1/4 tsp ginger
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- 1/2 tsp baking soda
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- 4 eggs at room temperature
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- 1/2 cup pumpkin puree
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- 1 tsp vanilla extract
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- 1/4 cup dried cranberries
Instructions
1. Preheat oven to 350 degrees and line your muffin tin with parchment paper baking cups or grease your tin with coconut oil. Alternatively, use silicone reusable ones.
2. Combine almond butter, pumpkin puree, honey, melted coconut oil, eggs and vanilla in a large mixing bowl. Whisk until all ingredients are incorporated.
3. In a separate bowl, combine almond and coconut flours, ginger, cinnamon, baking soda and salt and give them a stir.
4. Add dry ingredients to wet ones and whisk well. Fold in dried cranberries with a spatula and fill the muffin cups about 3/4 of the way.
5. Bake on the top rack for 23-25 minutes. I find 23 to be the ideal time for metal muffin tins.
6. Let muffins cool completely on a wire rack or eat them while warm.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
