My husband is on a muffin kick. So I made these Almond Butter Cranberry Muffins for him to take to work. These healthy Almond Butter Muffins freeze very well, so you can make a big batch for easy breakfasts on the go. The cranberries I used were sweetened with fruit.
If you can’t find cranberries sweetened with fruit, you can also use raisins. Either way will be delicious. To make the oat flour, I just ground up some rolled oats in the Vitamix. If you like these, you may also like my pumpkin muffins or my chocolate coffee muffins.
If you wanted to make these lunch box friendly, you can use sunflower butter in place of the almond butter.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Looking for more muffin recipes?
- Apple Spice Coffee Cake Muffins
- Banana Blueberry Muffins
- Lemon Poppy Seed Muffins
- Gluten Free Chocolate Chip Gingerbread Muffins
- Gluten Free Cornbread Muffins
Almond Butter Cranberry Muffins
Almond Butter Cranberry Muffins
Ingredients
- 2 1/2 cups gluten free oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup almond butter (or nut butter of choice)
- 1 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 flax eggs (real eggs work too)
- 2 tsp vanilla extract
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl .
- Mix wet in another bowl .
- Add dry to wet and mix until combined.
- Fold in the cranberries.
- Spoon batter into lined muffin cups . I use silicone liners . If you use paper liners, you will need to spray them with oil or else they will stick.
- Bake for 10-12 minutes
- Let the muffins cool before removing from the baking sheet.
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