Almond Flour Chocolate Cranberry Muffins

Yield: 12 muffins


125g ground almond
100g porridge oats
80g light brown sugar, sifted
30g unsweetened cocoa powder, sifted
1/2tsp baking powder
1tsp baking soda
1/4tsp salt
50g dried cranberries
50g dark chocolate chunks
2 eggs
1tsp vanilla extract
60ml coffee or water
120ml cranberry sauce
120ml unsweetened almond milk
handful of chopped pecans

1 In a big mixing bowl, combine all dry ingredients except pecans.

2 In another bowl, whisk together all wet ingredients.

3 Pour the wet into the dry. Mix until combined. Do not over mix!

4 Scoop batter into greased or silicone muffin cups. Top each with chopped pecans.

5 Bake in preheated oven at 190c for 20-25 minutes.


  1. Love the recipe. I'll have to get out my Mother's scale that she brought with her from Germany to make them. It will be worth it.