Recipes > Desserts, Shakes, etc. > Cranberry Lemon Muffins
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2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dried cranberries
½ cup grapeseed oil
3 eggs
½ cup agave nectar
1 teaspoon lemon zest
In a large bowl, combine almond flour, salt, baking soda and cranberries
In a smaller bowl stir together oil, eggs, agave and lemon zest
Stir wet ingredients into dry
Spoon batter in lined muffin tins
Bake at 350° for 25-30 minutes
Cool and serve
Makes 12 muffins
