I bought some fresh cranberries intending to use them for Thanksgiving, but then my mom ended up making cranberry relish so I didn’t need to! So they’ve been sitting around in the fridge waiting to be used, amazingly enough still perfectly fresh, and I thought this was a good chance to try out this new recipe with them – I made a lot of adaptations but the original was from here, the Mutritiousnuffins blog.
- 1 c. almond meal
- 1.5 c. finely shredded coconut
- 2 c. ground walnuts
- 1 t. salt
- 1 t. baking soda
- 3/4 c. honey
- 1 c. butter, melted
- 4 eggs
- 1/2 c. plain yogurt
- 1/2 c. water
- 1 t. vanilla
- 2 c. fresh cranberries, chopped
Mix the almond meal, ground walnuts, coconut, and spices. In a separate bowl, mix the honey, melted butter, beating in the eggs; add in the yogurt and water. Mix the dry and wet mixtures, and when combined, stir in the chopped cranberries. Scoop into muffin tins (this recipe makes 18 muffins), and bake at 350 for about 30 minutes. (I’m estimating on the time because I didn’t look at the clock; I didn’t bake the first batch for long enough and they were difficult to remove from the pan, and the second batch overbaked since I was putting the littles to bed.)
Do not remove the muffins until they’re cooled, otherwise they crumble (but are still delicious). These are nutrient dense and high in calories, making them super filling so you don’t need more than two or three for an easy and filling breakfast – perfect for days you’re on the go!