The downside of using almond flour for baking muffins is that the texture is more coarse than with wheat flour. The upside is that they are gluten free (if that's what you're into) and very high in protien. These muffins are a nice golden brown with bright lemon flavor and tart cranberries. They are great for breakfast or a snack; the kiddo gobbles them up with gusto.
Almond Cranberry Muffins
recipe slightly altered from Elana's Pantry (check out her blog for lots of other great recipes)
2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup fresh or frozen cranberries
1/4 cup oil
1/2 cup sugar
zest and juice of one lemon
Preheat oven to 350 degrees and prepare a 12 cup muffin pan.
Combine the eggs, sugar, oil, lemon zest and juice and mix well. Add the dry ingredients and stir, then fold in the cranberries. If you are using frozen cranberries, defrost them by rinsing in hot water. The batter will be very wet and look different from most of the muffin batters you may be used to. Fear not. Divide into the muffin tin and bake for 25 minutes or until golden brown. A toothpick inserted in the middle of a muffin should come out clean when they are done. These muffins will not puff up and be as light and airy as others, but they will be super moist and very tasty.