Cranberry Almond Muffins

Cranberry almond muffin

Cranberry Almond Muffins

Ingredients (makes 16)

  • 1 cup almond butter
  • 1 cup coconut milk
  • 1 – 2 cups shredded coconut
  • 3 eggs
  • 1 cup sliced almonds, plus more for topping
  • 1 cup dried cranberries, plus more for topping


  1. Preheat oven to 400°F/200°C/Gas 6, and line a muffin pan with muffin liners.
  2. In a mixing bowl, blend together almond butter, coconut milk, shredded coconut and eggs.
  3. Fold in almond slices and dried cranberries.
  4. Pour batter into muffin pan, and sprinkle the tops with almond slices and dried cranberries.
  5. Bake for 15 minutes.
  6. Enjoy.

Recipe from the Caveman Feast app for iPhone, iPad and Android