These chocolate cranberry muffins are perfect way to use leftover cranberries. Try them for breakfast or a snack.
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So this weekend I accidentally thawed a whole bag of cranberries (don't ask) - and I've been experimenting with new cranberry recipes. These 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 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.
Chocolate Cranberry Muffins
Ingredients
- 200 grams almond flour about 2 cups
- ⅓ cup cacao powder
- 2 tablespoons coconut sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 3 eggs
- ¼ cup honey
- ¼ cup ghee melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup cranberries thawed if frozen
Instructions
- 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.
Nutrition
Lisa says
Thanks Joanne! I'm glad you found it!