Have you heard? After Thanksgiving, cranberry is the new pumpkin.
Oh and peppermint is the new sweet potato. Trust me, that’s coming too. I’m pretty obsessed with the chocolate peppermint combination, so it’s only a matter of time. But for now, I’m in cranberry land.
Let me just say, I’m usually pretty skeptical about any type of “muffin” that doesn’t include flour. I’m a girl who likes her bread. Thick, doughy, gluteny bread is a staple in my diet, and I’m not ashamed.
I had my reservations about just using almond meal. I thought they would come out dense and brick-like. I didn’t think there was any way I could have a perfect fluffy muffin with no flour.
Turns out, almond meal muffins are basically perfection. Soft, fluffy, hearty and filling! I hate when you try to eat a “muffin” for breakfast-and by muffin I mean a glorified cupcake that’s missing the frosting-and 5 minutes later you’re hungry again because you just ate the equivalent of a bowl of ice cream for breakfast. These muffins could actually serve as an on-the-go breakfast. That is, if you’re not me and don’t feel the overpowering urge to eat half your calories before noon.
I don’t know what it is, but I always wake up feeling like a ravenous beast. You know those people who skip breakfast? I DON’T GET IT!! So, you know, I’d probably pair one of these up with, like, half a dozen eggs, but if you’re a normal human, you could just grab one on your way out the door, and be good to go.
The sweet and tart orange and cranberry flavors meld perfectly with the hearty nutty flavor to make the perfect breakfast treat that you can share with just about anybody!
Orange Cranberry Almond Meal Muffins
yield 10-12 muffins
adapted from Bran Appetit
- 2 cups almond meal
- 3 tbs corn starch
- 3/4 tsp baking powder
- dash salt
- 3/4 cup unsweetened almond milk
- 1/4 cup honey or agave
- 1/3 cup orange juice
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together almond meal, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and extracts until combined. Fold in dried cranberries.
- Fill muffin tins about 2/3 full. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.