These gluten-free Almond Cranberry Muffins contain almond flour, sweet rice flour, and starches resulting in a delightfully soft and moist muffin. Besides adding moisture, the almond flour lowers the carbs and increases the protein. It’s a great combination.
I first made these about five years ago when I was first starting to use almond flour. Now I’m comfortable using larger amount of it and cutting out grains and starches. But this is still one of my favorite muffin recipes. They’re great for everyday eating or for a special brunch.
This recipe is linked to Shirley’s March Muffin Madness.
Updated from original post published March 19, 2012.