Maple cranberry muffins/cupcakes
In most places, the only difference between a muffin and a cupcake is icing. This recipe can be made without the 1/2 cup of sugar for a weekday snack or part of breakfast, and with it for a treat that’s still got some nutrient bang for your buck.
  • CourseBreakfast, dessert, Snack
Servings Prep Time
9-10muffins 15minutes
Cook Time
Servings Prep Time
9-10muffins 15minutes
Cook Time
Wet ingredients
  • 2large eggs
  • 1/4c maple syrup
  • 1/4c applesauceunsweetened
  • 1/4 c apple cider or juice
  • 4 Tbsp melted butteror sub coconut oil
  • 1Tbsp vanilla
  • 1c milk of choice(I used whole)
  • 1 1/2cups fresh cranberries
Dry ingredients
  • 1 1/2c almond meal
  • 1/2 c whole wheat flour
  • 1/2tsp cinnamon
  • 1 Tbsp baking powder
  • 1/2tsp salt
  • 1/2cup sugar(optional; if making muffins, omit! If making cupcakes, include.)
  • 2Tbsp brown sugar(for sprinkling on top prior to baking)
  1. 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!