Gluten & Grain Free Cranberry Pumpkin Spice Muffins
Recipe At A Glance: - Paleo - Gluten + Grain-Free - Dairy-Free - Easy to make - Nutrient Dense
Ingredients needed: - Almond flour - Coconut flour - Almond butter - Honey - Coconut oil - Ground cinnamon - Ground ginger - Baking soda - Eggs - Pumpkin puree - Vanilla extract - Dried cranberries
Step 1. Preheat oven to 350 degrees and line your muffin tin with parchment paper baking cups or grease the tin with coconut oil. Alternatively, use silicone reusable ones.
Step 2. Combine almond butter, pumpkin puree, honey, melted coconut oil, eggs, and vanilla in a large mixing bowl. Whisk until all ingredients are incorporated.
Step 3. In a separate bowl, combine almond and coconut flours, ginger, cinnamon, baking soda, and salt and give them a stir.
Step 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.
Step 5. Bake muffins on the top rack for 23-25 minutes. I find 23 to be the ideal time for metal muffin tins.
Step 6. Let muffins cool completely on a wire rack or eat them while warm.
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