Cranberry Sauce and Walnut Muffins
User Reviews
5
Cranberry Sauce and Walnut Muffins
Description
These muffins combine super-fine almond flour and oat fiber with baking powder and warm spices including cinnamon, nutmeg, and orange zest for a spiced base. Wet ingredients of eggs, sour cream, heavy cream, and monk fruit sweeteners are blended then mixed into the dry ingredients. Toasted chopped walnuts add texture while drops of cranberry sauce are gently swirled into the batter to create fruity pockets throughout. Baking produces a tender crumb studded with walnuts and bursts of cranberry flavor.
The final product offers a moist, flavorful muffin that balances protein and fiber from almond flour and oat fiber with natural tartness from cranberry sauce. The spices and orange zest contribute brightness and warmth to the flavor profile. These muffins are best served slightly warm to enjoy the tender texture and mixed flavors.
Using oat fiber contributes to a closer-to-traditional baked texture in low-carb baking, providing insoluble fiber and reduced net carbs. The recipe suggests psyllium husk powder and coconut flour as alternatives if oat fiber is unavailable, requiring adjustment in liquid. Ensuring not to overmix helps maintain muffin tenderness.
Ingredients
- 1 ¾ cups almond flour Super Fine
- ¼ cup oat fiber
- ½ cup cranberry sauce homemade
- ½ cup walnuts toasted and chopped
- ⅓ cup sour cream
- ⅓ cup heavy cream
- ⅓ cup Monk Fruit Sweetener or allulose
- ¼ cup brown monk fruit sweetener or allulose
- 2 egg
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
Instructions
- Preheat oven to 350°F.
- Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
- In a separate bowl, add in the eggs, sour cream, heavy cream, sweetener, orange zest and vanilla extract, then whisk until combined. Add the dry ingredients into the wet and mix just until combined. Fold in the chopped walnuts.
- Add large drops of the cranberry sauce and gently stir into the batter using a fork in a swirling motion. Using an ice cream scoop, add the batter to silicone muffin liners or a muffin pan sprayed with non stick spray. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
- Allow to cool slightly before serving, but these are best served warm!
Notes
- Oat fiber, made from oat husks, provides insoluble fiber and mimics the texture of traditional flour with zero net carbs.
- If oat fiber is unavailable, a mix of psyllium husk powder and coconut flour can be substituted, but more liquid may be needed.
- Toast walnuts before adding for deeper flavor and crunchy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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