Cranberry Pecan Muffins

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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.)

 

Directions:

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.)

Enjoy!