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.
Almond Cranberry Muffins
- 1 cup almond flour
- 1/2 cup sweet rice flour
- 1/2 cup + 2 Tablespoons potato starch
- 1/4 cup tapioca flour (or starch)
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup melted coconut oil (or cooking oil of choice)
- 1 cup milk or milk substitute (I used Almond Breeze original)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup dried cranberries or raisins
- Preheat oven to 400° F and grease a 12-cup muffin tin.
- In a mixing bowl, combine the almond flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and sugar with a whisk.
- In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
- Pour the coconut oil into the dry ingredients and gently mix with a fork.
- Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
- Stir in the cranberries or raisins.
- Spoon batter into the greased muffin tin. The cups will be almost full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes then transfer to a wire rack to cool completely.
This recipe is linked to Shirley’s March Muffin Madness.
Updated from original post published March 19, 2012.