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Cranberry Pecan Muffins

By Dr. Eric Berg DC
Views: 4153

Our Educational Content is Not Meant or Intended for Medical Advice or Treatment

Cranberry Pecan Blender Muffins

½ Cup Sour Cream

4 Large Organic Pasture Raised eggs

1 tsp vanilla

3 Cups Almond Flour

½ tsp cinnamon

2 tsp baking powder (aluminum free)

½ Cup sugar free sweetener (I use Just Like Sugar)

¼ tsp salt

1 Cup fresh or frozen thawed cranberries (if frozen they must be fully thawed and drained)

½ Cup Pecans (obviously nuts are optional)

 

Directions:

Preheat oven to 325 degrees.  Line muffin tin with cups or use silicone liners.

In blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener and salt.  Blend to well mixed. 

Add Almond flour a bit at a time and blend.  If it gets to thick, add water until it can blend into a batter.  Mix well. 

Add cranberries and nuts and mix with spatula.  (If easier for you, you can pour the batter into a bowl, or mix the whole thing in a bowl.  You’ll still end up with yummy muffins.) 

Using a ¼ Cup, pour batter into muffin  cups, dividing batter evenly into 12. 

Bake 25-30 min until slightly browning and firm to touch.  Let cool (warm muffins will stick to the paper). 

Enjoy!

 


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