Craving a delicious treat? Look no further than these Almond Cranberry Muffins! This step-by-step guide will help you create a delicious and nutritious snack that will satisfy your sweet tooth. With just a few simple ingredients, you can craft a batch of these muffins in no time. Not only are they easy to make, but they are also packed with flavor and nutrition. Enjoy these Almond Cranberry Muffins as a snack or dessert, and experience the delight of homemade baking!
Crafting delicious almond cranberry muffins is a simple and enjoyable task. With the right ingredients and a few easy steps, you can make a delicious batch of muffins in no time. Here is a step-by-step guide to help you make the perfect almond cranberry muffins.
First, preheat your oven to 375 degrees Fahrenheit. Then, in a large bowl, mix together one and a half cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, and one-quarter teaspoon of salt. In a separate bowl, whisk together one cup of plain Greek yogurt, one-third cup of melted butter, one-third cup of honey, one teaspoon of vanilla extract, and two eggs. Once combined, add the wet ingredients to the dry ingredients and mix until just combined.
Next, fold in one cup of fresh cranberries and one-half cup of slivered almonds. Grease a muffin tin with butter or cooking spray and divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for a few minutes before serving. Enjoy!
Preheat the oven to 375°F. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs and almond extract and mix until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the cranberries.
- 2 cups rolled oats
- 1 ripe banana, mashed
- 1 cup pumpkin purée
- ¼ cup almond butter
- ¼ cup almond milk
- ¼ cup maple syrup
- ½ cup dried cranberries, chopped
- ¼ teaspoon cinnamon powder
- 1 pinch salt
- ½ teaspoon baking soda
- ½ cup sliced almonds for topping
- Mix the mashed banana with the pumpkin purée, almond butter, almond milk, and maple syrup.
- Stir in the rolled oats, cranberries, cinnamon, and salt as well as the baking soda.
- Spoon the mixture into your muffin cups and top with sliced almonds.
- Bake in a preheated oven at 350°F for 25-30 minutes or until crunchy and golden brown.
- Allow the muffins to cool in the pan before serving.