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Cranberry Pecan Muffins
½ cup sour cream
4 large organic, pasture-raised eggs
1 tsp vanilla
3 cups almond flour
½ tsp cinnamon
2 tsp baking powder (aluminum-free)
½ cup sugar-free sweetener (I use Just Like Sugar.)
¼ tsp salt
1 cup fresh or frozen thawed cranberries (If frozen, they must be fully thawed and drained.)
½ cup pecans (Obviously, nuts are optional.)
Preheat oven at 325 degrees. Line muffin tin with cups or use silicone liners.
In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed.
Add almond flour a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.
Add cranberries and nuts and mix with spatula. (If it's easier for you, you can pour the batter into a bowl, or mix the whole thing in a bowl. You’ll still end up with yummy muffins.)
Using a ¼ cup, pour batter into the muffin cups, dividing the batter evenly into 12.
Bake for 25-30 minutes until slightly browning and firm to touch. Let them cool. (Warm muffins will stick to the paper.)