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!
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
-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.