| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Servings | muffins |
Ingredients
Wet ingredients
- 2 large eggs
- 1/4 c maple syrup
- 1/4 c applesauce unsweetened
- 1/4 c apple cider or juice
- 4 Tbsp melted butter or sub coconut oil
- 1 Tbsp vanilla
- 1 c milk of choice (I used whole)
- 1 1/2 cups fresh cranberries
Dry ingredients
- 1 1/2 c almond meal
- 1/2 c whole wheat flour
- 1/2 tsp cinnamon
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (optional; if making muffins, omit! If making cupcakes, include.)
- 2 Tbsp brown sugar (for sprinkling on top prior to baking)
Ingredients Wet ingredients
Dry ingredients
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Instructions
- Preheat oven to 400F. Combine wet ingredients; stir until evenly mixed. In a separate bowl, combine dry ingredients and whisk until smooth and evenly distributed. Pour wet into dry, stirring with a spatula until just mixed - don't over stir, but make sure all dry ingredients have been blended in. Spoon into cupcake papers, or a greased muffin pan, sprinkle with brown sugar, and bake for 18-20 minutes for muffins and 25-30 minutes for cupcakes. This recipe makes 9-12 muffins, depending on your sizing, but also doubles easily for twice the volume for the same amount of effort!
