- 3 cups ground almonds
- 1 scoop Harmonized Vegan Protein
- 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
- Optional Topping:
- 1 tbsp. Softened butter
- 2 tbsp. Honey
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.