I hope you all had a wonderful thanksgiving! And now we enter the holidays…bring on the warm, cozy food! It’s a great time of year to utilize all of the gorgeous fresh cranberries around and this recipe celebrates them in the most wonderful way.

It took me a couple try’s to get this recipe right….and now, I feel pretty darn good sharing it with you because man, oh man, are they a treat!

These muffins are filled with amazing spice and the perfect amount of sweetness. The tart cranberries add the most incredible touch. And that almond extract….oh my heavens it takes these over the top!

They are sweetened with pure maple syrup and can be made gluten free so easily by using a gf all purpose flour. Such a healthy treat that my family can’t get enough of. Breakfast made so easy!

Cranberry Almond Muffins

*note: if you don’t have oat flour on hand you can easily make your own. Just place rolled oats in a blender and process until they are in a powder-like flour form.

Ingredients

1 1/4 Cups Oat Flour

3/4 Cup All Purpose Flour or Gluten Free All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

1/2 Cup Plain Whole Milk Greek Yogurt

2 Large Eggs, lightly beaten

1/3 Cup + 2 Tablespoons Maple Syrup

6 Tablespoons Butter, melted and slightly cooled

1 1/2 Teaspoon Almond Extract

1 Cup Fresh Cranberries

Sliced Almonds, for topping

Directions

Preheat oven to 375. Mix the cranberries and 2 Tablespoons maple syrup in a small bowl; set aside.

Add the oat flour, AP flour, baking soda, baking powder, cinnamon, nutmeg and salt to a small bowl, whisk and set aside.

In a large bowl whisk together the yogurt, eggs, syrup, butter and almond extract. Add the dry ingredients and stir until just combined. Add the cranberries and gently fold in until just incorporated.

Spoon into 12 greased muffin tins and sprinkle with sliced almonds. Bake for 15 minutes or until a toothpick inserted comes out clean.

Makes 12 Muffins