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Cranberry Mini-Muffins

This delicious gluten free recipe is adapted from Kathy Smart’s cookbook, Live the Smart WayThese muffins are great for breakfast or as a snack and high in protein to fill you up and stimulate your metabolism. Make an extra batch of these high-energy muffins and freeze them so you always have some on hand. 


SERVINGS: 18 mini muffins

INGREDIENTS

🧁 2½ cups ground almonds (or almond flour)

🧁 ½ tsp baking soda

🧁 ½ tsp gluten free baking powder

🧁 ¼ tsp salt

🧁 1½ tsp cinnamon

🧁 ½ cup Holy Crap Natural Superseed Blend

🧁 ½ tsp vanilla extract

🧁 ½ cup honey

🧁 3 eggs

🧁 1½ cups fresh or frozen cranberries + raspberry or blackberries for the top (optional)

 

DIRECTIONS

▶︎ Preheat the oven to 325°F. Line eighteen medium muffin cups with paper liners.

▶︎ In a bowl, combine the ground almonds (or almond flour), baking soda, baking powder, salt and cinnamon.

▶︎ In a separate bowl, whisk together the Natural Superseed Blend cereal, vanilla, honey and eggs until well combined and let sit for 5 minutes, then whisk again. Add the dry ingredients and mix well. Stir in the cranberries until evenly mixed.

▶︎ Fill each cup full and bake for 20 to 23 minutes. Cool on a baking rack, then remove the paper liners, drizzle with the lemon glaze and garnish with cranberries before serving. Leftovers can be refrigerated in an airtight container for several days.

 

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