Gluten Free Almond Cranberry Lemon Muffins


This recipe comes from one of our awesome volunteers, Elizabeth! She is a mom to a new baby girl and loves creating the healthiest possible life for her and her family.


Muffins Baked Cooling Rack

These muffins were born out of necessity. I was on a “buy a new ingredient I have never used before each week” kick for awhile. Unfortunately, a few months after purchasing almond meal, I still hadn’t used it and the expiration date was looming. My Mom makes a great loaf of almond cranberry bread, which inspired these muffins. The muffins are now a staple breakfast item in our house. They freeze well, and the recipe works perfectly when doubled.

Note: I have tried the recipe using finer almond flour instead of almond meal. Make sure you are using meal instead of flour. The muffins are way more delicious with almond meal!

IMG_7018_small I’m Liz, mom, wife, daughter, friend, foodie, and wellness advocate. After dealing with health issues for ten years, I decided to make a change in my lifestyle. I lost nearly fifty pounds and began a journey to seek wellness. In 2014, I became a certified health coach after completing my education at the Institute of Integrative Nutrition. I am passionate about all things related to health, food, and family.

This entry was posted in Bread, Breakfast, Snacks, Uncategorized. Bookmark the permalink.

8 Responses to Gluten Free Almond Cranberry Lemon Muffins

  1. Dede says:

    What do you mean exactly by “gluten free flour”? Is coconut flour is gluten free. Does that work?

    • Desi says:

      Hi Dede! A gluten free flour blend. Coconut flour won’t work in this recipe because it is so absorbant.

  2. Charmaine says:

    For the GF flour, is that plain or self raising flour?

  3. Cheri says:

    can’t wait to try them

  4. CamiCakes says:

    My muffins are in the oven but I’m not feeling confident. This recipe has an error I’ve encountered before but didn’t realize until it was too late. If you mix refrigerated eggs with melted coconut oil, the oil hardens in chunks due to the quick drop in temperature from the eggs. It would be wise to use room temp eggs to avoid this. Wish I had thought ahead to correct this.

    • Desi says:

      Cami! Thanks for this tip! I am not sure I would have caught that either until I saw it. Sorry this happened!

  5. CamiCakes says:

    Also, I store almond meal and flaxseeds in my freezer to extend life so I get to use them up. I also keep wheat flours in freezer to avoid any bug issues.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge