Gluten Free Cranberry Muffins
Ingredients
The Muffin Batter
-
2
cups
gluten-free flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
tsp
salt
-
2
large
eggs
-
¾
cup
pure maple syrup
-
½
cup
orange juice
-
⅓
cup
melted coconut oil
The Cranberries
-
1½
cups
chopped fresh cranberries
Instructions
- Preheat the oven to 350°F and grease a standard muffin pan.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the eggs, maple syrup, orange juice, and melted coconut oil.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Chop the cranberries in a food processor and fold them into the muffin batter.
- Transfer the batter to the muffin pan, filling each cup about two-thirds full.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack to room temperature before serving.
Nutrition Facts (estimated)
Servings
12
Calories
193
Total fat
7g
Total carbohydrates
31g
Total protein
3g
Sodium
252mg
Cholesterol
27mg
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