Gluten-Free Cranberry Muffins

Total time: 50 minutes

Serves: 12

Instructions

  1. Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper cups.
  2. In small cup, mix flaxseed meal and water together until well combined. Let sit 10 minutes until gel forms. Set aside.
  3. In separate bowl, mix plant milk, vinegar and baking soda until well combined. Set aside.
  4. In large bowl, whisk together MCT oil, coconut oil, maple syrup, SunButter, coconut sugar, apple sauce and flaxseed mixture.
  5. Add plant milk mixture and stir well with wooden spoon.
  6. Add sea salt, protein powder and almond flour and mix.
  7. Stir in cranberries.
  8. Pour batter evenly among 12 baking cups and bake for 30 minutes or until golden brown and toothpick comes out dry.

 

 

This recipe was originally published on my Vitacost blog. Check out more recipes here

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