If you've been hanging around Joy In Our Journey for a little while, you probably already know that I have a big love for all things sweet. ♥
While that used to be my downfall in life, now I can eat sweet treats and things without feeling the guilt. No guilt at all! That is so freeing to me!
I've always enJOYed muffins of many varieties. One of my favorites was Cranberry Muffins with Creamy Orange Spread. I thought it would be fun to remake my old recipe and turn it into one that is just perfect for those following a Healthy and Trim / low-carb lifestyle plan of eating. If need to eat gluten free or low glycemic or paleo, this is a great muffin recipe for you to try.
Better yet, this is a fun recipe to make for a sweet occasion, like breakfast on Valentine's Day! Hooray for sweetness! ♥
Makes 36 mini-muffins or 12 regular muffins.
Preheat oven to 350° F. Lightly spray muffin pans with coconut oil spray and set aside. Chop cranberries and nuts and set aside, along with 2 Tbsp. lemon zest.
In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder, salt, and 1 cup of sweetener until combined.
In a separate medium bowl, combine eggs, melted coconut oil, vanilla, lemon extract, almond milk, and lemon zest until combined. Add wet mixture to dry mixture and stir until just combined. Fold in the cranberries and the nuts. Spoon batter into greased muffin tins, filling 3/4 full. If desired, sprinkle tops of each muffin with granulated sweetener.
Bake for 22-28 minutes (regular muffins) or 18-22 minutes for mini-muffins, or until a toothpick inserted in the center of muffins comes out clean. Cool 5-8 minutes in pan atop wire rack; flip muffin pan and remove muffins from pan onto wire rack. Cool completely on wire rack. Once cool, store in tightly sealed container.
Creamy Lemon or Orange Spread: (optional)
Hi! I'm Julieanne!