Makes 12
Ingredients
1 1/3 cup frozen or fresh cranberries
1/4 cup water
2 tbsp pure maple syrup (or honey)
200g (2 cups) ground blanched almonds
1/2 cup whole wheat flour (or GF AP flour or millet flour)
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp lemon zest
Juice of 1 lemon
1/2 cup brown sugar
1/4 cup canola oil (or coconut oil)
2 eggs
Directions
In a small saucepan, combine cranberries, water and maple syrup. Set to medium heat, and stir continuously until it reaches a boil. Stir and allow cranberries to split (about 4 minutes). The cranberries will soften and break down. Set aside and allow to cool.
Preheat oven to 325 degrees F. Line a muffin tin with muffin liners.
In a large bowl, combine ground almonds, flour, salt, baking soda and baking powder. Mix until uniform.
In a medium bowl, combine lemon zest, lemon juice, brown sugar, and oil. Whisk to combine to cream the sugar. Add eggs and whisk until light and fluffy.
Pour wet ingredients into dry, and stir. Add cranberry mixture and mix until all ingredients are combined. Scoop evenly into muffin liners, and bake for approximately 18 minutes, or until muffin tops are lightly browned.
Nutrition
Calories 216
Fat 14.6g
Carbohydrates 13.4g
Fibre 1.9g
Sugars 9.1g
Protein 5.7g
If you like this recipe, you might also enjoy these other ground almond baked goods:
Almond Orange Cupcakes
Blueberry Lemon Poppyseed Cake
