Maple cranberry Muffins recipe: These muffins are delightful treats that combine the rich, natural sweetness of pure maple syrup with the tart burst of fresh cranberries. The warm, comforting essence of maple syrup complements the cranberries, creating a balanced and satisfying bite. These flavorful muffins are perfect for breakfast or a snack, offering a harmonious blend of sweet and tangy flavors.
Maple cranberry muffin ingredients:
The recipe yielded 12 servings per my ingredients quantity and took the prep time of 10 minutes and the cooking time of 20 minutes. So the ingredient list for maple cranberry muffins is as follows:
- ¾ cups almond flour
- ¼ cup ground flaxseed
- ¼ cup powdered erythritol
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup canned coconut milk
- ¼ cup coconut oil, melted
- 3 large eggs
- ½ cup fresh cranberries
- 1 teaspoon maple extract
Recipe instructions:
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Whisk the almond flour with the ground flaxseed, erythritol, baking powder, and salt in a mixing bowl.
- Whisk together the coconut milk, coconut oil, eggs, and maple extract in a separate bowl.
- Stir the wet ingredients into the dry until just combined, then fold in the cranberries.
- Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.
Enjoy your delicious maple cranberry muffins! They’re perfect for breakfast, a snack, dessert, or cozy afternoon tea. The combination of sweet maple syrup and tangy cranberries makes these muffins irresistible. Happy baking and happy eating!
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