Carrot Cranberry Muffins

These Carrot Cranberry Muffins are perfect for breakfast or for a hearty snack throughout the day.  Split open and slather with butter for an extra delicious and healthy treat!

Carrot Cranberry Muffins

Makes approximately 9 regular or 12 smaller muffins.


-2 cups almond flour

-1/4 cup dried cranberries (can substitute with raisins)

-1/2 tsp cinnamon

-1/2 tsp baking soda

-1/8 tsp salt

-3 eggs

-1 cup shredded carrots

-1/4 cup honey

-2 tbsp melted butter (can substitute with coconut oil)

-1 tsp apple cider vinegar


Preheat the oven to 325° F and grease or line muffin tins.  Combine almond flour, cranberries, cinnamon, baking soda and salt in a large bowl.  In medium bowl combine eggs, carrots, honey, butter and apple cider vinegar.  Stir wet ingredients into dry ingredients.  Fill muffin cups 3/4 full.  Bake 20-25 minutes until  lightly browned and toothpick comes out clean.