So this weekend I accidentally thawed a whole bag of cranberries (don't ask) — and I've been experimenting with new cranberry recipes. These paleo chocolate cranberry muffins are my favorite so far. I love how the dark chocolate brownie-like muffins contrast with the tart cranberries.
Chocolate and cranberries may seem like a strange combination, but somehow it works. It's sort of like a less sweet version of chocolate and raspberries. Of course if unsweetened cranberries are too tart for you, you can always substitute dried cranberries. I like the organic dried cranberries that are sweetened with apple juice.
These paleo chocolate muffins are a perfect treat for Valentine's Day — for breakfast, a snack, or as a dessert with some coconut whipped cream. I may even make a quick cranberry sauce with the rest of the berries to go with them.
Preheat oven to 325 degrees and grease or line muffin tin.
Combine almond flour, cacao, coconut sugar, baking soda, and salt in a large bowl. Combine eggs, honey, ghee, vanilla, and apple cider vinegar in medium bowl. Stir wet ingredients into dry ingredients, then fold in cranberries.
Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
Bake 20 - 25 minutes, until toothpick inserted in center comes out clean.