Cranberry Chocolate Chip Muffins

I am extremely proud of these:

Cranberry Chocolate Chip Muffins

Gluten free Cranberry Chocolate Chip Muffins!


Cranberry Chocolate Chip Muffins

If you’ve been around here for any length of time, you know I rarely bake. I usually avoid it because there are way too many rules and that freaks me out.

Cooking is way more forgiving. Cooking doesn’t require measuring cups.

When we were up at my father-in-law’s house last month, John’s sister Martha made these muffins.

Cranberry Chocolate Chip Muffins

I watched her make them and quickly realized that she bakes like I cook.

She doesn’t follow a recipe word-for-word, she sometimes uses a measuring cup, and she isn’t afraid to improvise.

She made it look — dare I say it — fun.

So today I attempted her muffins and I am happy to report that they are pretty fantastic!

Cranberry Chocolate Chip MuffinsIngredients:
3 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
8 tbsp butter, 1 stick, melted and cool
1 tsp vanilla extract
1/2 cup honey, or swerve
3 eggs
1 1/2 cups cranberries
1 cup chocolate chips

Cranberry Chocolate Chip Muffins

Heat the oven to 325F.

Combine the almond flour, baking soda, salt, and cinnamon in a bowl.

Cranberry Chocolate Chip Muffins

In another bowl, combine the melted butter, vanilla extract, honey, and eggs.

Cranberry Chocolate Chip Muffins

Make sure the melted butter is cool — you don’t want to cook the eggs.

Martha used Swerve instead of honey — either one will work.

Now add the wet ingredients to the dry ingredients:

Cranberry Chocolate Chip Muffins

And mix well.

Cranberry Chocolate Chip Muffins

Go ahead and taste the batter, it’s delicious!

Add the cranberries:

Cranberry Chocolate Chip Muffins

And last, but certainly not least, the chocolate chips!

Cranberry Chocolate Chip Muffins

I used dark chocolate chips but milk chocolate will work, too.

Cranberry Chocolate Chip Muffins

Of course you don’t have to add chocolate chips, but as John said: you need them to balance out the cranberries.

Cranberry Chocolate Chip Muffins

Note: If you use Swerve or sugar instead of honey, you might need to add a tiny bit of water to thin out the batter.

Spoon the batter into a greased muffin pan.

Cranberry Chocolate Chip Muffins

You should have enough to make 12 muffins.

Bake for 18-20 minutes.

Cranberry Chocolate Chip Muffins

After a minute I put them on a rack to cool.

Cranberry Chocolate Chip Muffins

They smelled fantastic…

Cranberry Chocolate Chip Muffins

So I dug right in!

Cranberry Chocolate Chip Muffins

Moist. Tart. Sweet. Gooey.

Cranberry Chocolate Chip Muffins

I did it! I baked something and everyone loved it!

Please make these Cranberry Chocolate Chip Muffins as soon as possible.

Even if you aren’t on a gluten free diet, you will adore them.

Cranberry Chocolate Chip Muffins

They are super easy, too.

Thank you, Martha! Thank you so much for talking me into trying these.

Cranberry Chocolate Chip Muffins
Author: 
 
Gluten free and easy!
Ingredients
  • 3 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 8 tbsp butter, 1 stick, melted and cool
  • 1 tsp vanilla extract
  • ½ cup honey, or swerve
  • 3 eggs
  • 1½ cups cranberries
  • 1 cup chocolate chips
Instructions
  1. Heat the oven to 325F.
  2. Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
  3. In another bowl, combine the melted butter, vanilla extract, honey, and eggs.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Add the cranberries and chocolate chips.
  6. Spoon the batter into a greased muffin pan.
  7. Bake for 18-20 minutes.
  8. After a minute, put them on a rack to cool or eat right away.
  9. Makes 12 muffins.
Notes
If you use Swerve or sugar instead of honey, you might need to add a tiny bit of water to thin out the batter.

 

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