Looking for something sweet to make for your Thanksgiving breakfast? These muffins are the perfect combination of tart with a bit of sweetness. I saw this muffin recipe from Cook's Illustrated...made with tons of gluten of course...and I was up for the challenge to make it grain free. It worked and needless to say, two batches were gone in a matter of days around here! The crumbly topping turns crisp once they are cooked and adds so much flavor along with the ground up pecans that make up some of the batter!
Grian Free Cranberry Pecan Muffins
- 1/4 cup pecans
- 1 tbsp almond flour
- 1 1/2 – 2 1/2 tbsp granulated sweetener (I used 2 tbsp Swerve plus 1/2 tbsp coconut palm sugar to help it get crisp and add a brown sugar taste to it)
- 1 tbsp cold grass-fed butter*
- 1 1/3 cups almond flour
- 3/4 cup raw pecans, roasted
- 2 eggs
- 1/3 – 1/2 cup granulated sweetener (I used 1/2 cup Swerve to reduce sugar amount)
- 3 tbsp grass-fed butter or coconut oil, melted and cooled
- 1 tsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh cranberries
- 1/2 tbsp additional sweetener (I used Swerve)
- Preheat oven to 350 so it’s ready to go. When combining an acid (lemon juice) with baking soda as a leavening agent, you need to get the item in the oven as soon as you mix those two ingredients together.
- In a dry skillet, roast the pecans. Remove from heat and place single layer in freezer for later. This is important or pecans will turn to butter if you try to food process them when they are warm
- In a Food Processor, combine all of the topping ingredients and pulse a few times until the mixture looks like coarse sand. Pour into bowl and set aside
- In a large mixing bowl, combine the almond flour, sweetener, salt and soda, set aside
- In a small mixing bowl, whisk the eggs with the butter or oil and lemon juice, set aside
- Place the pecans in the Food Processor and pulse until it looks like coarse sand. It may look a bit wet, that’s ok, just don’t let it turn to pecan butter
- Add the pecans to the flour mixture and set aside
- Place the cranberries and additional sweetener in the Food Processor
and pulse until the cranberries are in small pieces
- Make sure your muffin pan is lined and ready to go as you start to combine the wet with the dry ingredients
- Pour the egg mixture into the flour mixture and combine. Fold in the cranberries
- Spoon batter into muffin tins, you should get 9-10 muffins
- Place a spoonful of the topping onto each muffin, spread it out and press down a bit
- Bake for 25-28 minutes until a hint of brown on top
*Coconut oil would work, but butter is what gives it the brownie and crispiness as well.
These are so good they could be served for dessert!!!
If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
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