I am extremely proud of these:
Gluten free 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.
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!
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
1 1/2 cups cranberries
1 cup chocolate chips
Heat the oven to 325F.
Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
In another bowl, combine the melted butter, vanilla extract, honey, and eggs.
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:
And mix well.
Go ahead and taste the batter, it’s delicious!
Add the cranberries:
And last, but certainly not least, the chocolate chips!
I used dark chocolate chips but milk chocolate will work, too.
Of course you don’t have to add chocolate chips, but as John said: you need them to balance out the cranberries.
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.
You should have enough to make 12 muffins.
Bake for 18-20 minutes.
After a minute I put them on a rack to cool.
They smelled fantastic…
So I dug right in!
Moist. Tart. Sweet. Gooey.
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.
They are super easy, too.
Thank you, Martha! Thank you so much for talking me into trying these.
- 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
- Heat the oven to 325F.
- Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, combine the melted butter, vanilla extract, honey, and eggs.
- Add the wet ingredients to the dry ingredients and mix well.
- Add the cranberries and chocolate chips.
- Spoon the batter into a greased muffin pan.
- Bake for 18-20 minutes.
- After a minute, put them on a rack to cool or eat right away.
- Makes 12 muffins.