These awesome almond flour muffins are so good and naturally sweet. I love to make these in a giant batch to serve my friends and family, so WARNING this recipe is about 4 batches. You can always freeze leftovers if you decide not to share...just try not to eat them all in one sitting.
When I call these a staple food at our house, I mean a STAPLE. Currently, my hubs eats one of these every morning. My temperamental gut likes me to rotate my foods, so I don't get the luxury of eating the same thing every day. I love cranberries, but it is hard to find them WITHOUT the dreaded added sugar and sunflower oil. Sooooo when Costco and Trader Joe's have organic fresh cranberries during the holidays, I stock up for the entire year. That is usually about 12 bags. I usually get an eyebrow raise and the obligatory question: "what are you making with so many cranberries?" Always the same answer: "just stocking up, you know like squirrels do with their nuts."
This recipe was originally a creation made for my nephew Hayes. His mama is always whipping up some sort of amazing paleo nourishment for his belly. This was his very first taste of a muffin when he was learning to chew, and it is now a family tradition.
8 cups blanched almond flour
16 organic eggs
1/4 cup honey
2 teaspoons baking soda
4 teaspoons apple cider vinegar
6 ounces blueberries
6 ounces cranberries
1/3 cup water
In a medium bowl, combine almond flour and baking soda
In a large bowl, combine eggs, honey, water and vinegar. Use a mixer and mix for 3-5 minutes until airy/frothy
Stir dry ingredients in to wet, mixing until combined
Fold blueberries and cranberries lightly
Scoop about 1/4 cup of batter at a time into a paper-lined muffin pan
Bake at 350 for 18 minutes until slightly browned around the edges