Prep Time:
15 MIN
Cook time:
20 MIN
Total Time:
35 MIN
Serves:
12
INGREDIENTS
- 3 cups ground almonds
- 1 scoop Harmonized Fermented Vegan Protein Vanilla
- ½ tsp. Baking soda
- ½ tsp. Gluten-free baking powder
- ¼ tsp. Sea salt
- 1 ½ tsp. Cinnamon
- ½ tsp. Lemon zest
- 3 whole eggs
- 1 tsp. Vanilla extract
- ½ cup honey
- 1 ½ cups fresh or frozen cranberries
- 1 tbsp. Softened butter
- 2 tbsp. Honey
INSTRUCTIONS
-
Preheat the oven to 325°F.
-
Line a muffin tin with baking cups.
-
In a bowl, combine the almond flour, protein powder, baking soda, baking powder, sea salt, cinnamon and lemon zest and mix well.
-
In another bowl, whisk the eggs, honey and vanilla, then stir in the cranberries.
-
Gradually add the dry ingredients to the wet ingredients in three separate turns, mixing well after each addition.
-
Evenly fill each baking cup to the top with batter (muffin only rises about 1 – 1.5 cm beyond cup) and bake for 18 – 20 min.
-
Allow muffins to cool.
-
Combine butter and honey and add to the tops of cooled muffins.
