Cranberry Walnut Muffins (Gluten-Free)
Cranberry Walnut Muffins are the perfect combination of fluffy, crunchy, and sweet! Enjoy them for breakfast, dessert, or as a quick on-the-go snack. Great for anyone who is gluten-free or dairy-free!
Equipment
- Metal Cooling Rack
- Muffin Tin
- Parchment Paper Muffin Liners
Ingredients
Wet Ingredients
- ½ Cup Unsweetened Applesauce
- 2 Eggs
- ⅓ Cup Coconut Sugar
- ⅓ Cup Coconut Milk
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
Add In's
- ¼ Cup Dried Cranberries You can also use fresh cranberries!
- ¼ Cup Raw Walnuts
Instructions
Preparing Ingredients
- Start by adding cassava flour, coconut flour, baking powder, cinnamon, baking soda, nutmeg, and salt into a mixing bowl. Whisk together until fully combined.
- Next, add applesauce, eggs, coconut sugar, coconut milk, apple cider vinegar, and vanilla extract into a separate bowl. Whisk together until fully combined.
Making Muffin Batter
- Pour dry ingredients into wet mixture and stir together until all flour is absorbed. Then fold in walnuts and cranberries. Let the batter sit for 5 minutes.
Baking
- Prepare the muffin tins by placing a parchment paper muffin liner into each tin. You can also grease each tin with coconut oil or any non-stick spray.
- Scoop an even amount of muffin batter into each muffin tin. Bake the muffins at 350 degrees for 28-30 minutes. (Check with a toothpick!) If it comes out clean, they're done.
Cooling
- Immediately remove muffins from the tin and place on a metal cooling rack. Let the muffins cool for at least 15 minutes to allow time for the muffins to set.
Nutrition
Serving: 1MuffinCalories: 167kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 630mgPotassium: 66mgFiber: 4gSugar: 13gVitamin A: 87IUVitamin C: 1mgCalcium: 249mgIron: 1mg
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