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.
I recently watched a friend make these and I 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.
- 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.