Cranberry Sour Cream Blender Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups Almond flour
  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Sour cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/2 cup sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups almond flour
• 1/2 cup Swerve Sweetener
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup cranberries
• 1/2 cup chopped pecans (optional)

Directions

• Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
• Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
• Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute.
• By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
• Remove and let cool completely.

Nutrition