Looking for something sweet and tart to start your morning? Look no further than these delightful breakfast muffins made with fresh cranberries and apples. Bursting with fresh fruit flavor, these are an easy way to start your day off right. Combining the fresh, chopped cranberries with a bit of coconut sugar prevents them from making your muffins too sour, so be sure to include that step.
• 1/2 cup fresh cranberries
• 2 tablespoons coconut sugar
• 2 tablespoons pure maple syrup
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened almond milk
• 1 cup blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 apple, peeled, cored, and chopped
1. Preheat oven to 350 degrees F.
2. Put the cranberries in a food processor with the coconut sugar. Pulse until the cranberries are chopped and mixed well with the sugar, being careful not to puree them.
3. In a medium bowl, add the maple syrup, egg, vanilla, and almond milk, and beat to combine.
4. In a separate bowl, combine the almond flour, salt, and baking soda. Stir well. Add the liquid and stir until well combined. Fold in the chopped cranberries and apples.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Serve warm or at room temperature.
6. Store any leftovers in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
