Gluten Free Cranberry Muffins
These gluten free cranberry muffins are such a delicious snack! This is an easy, healthy recipe that’s full of fall flavor.
Servings 12
Calories 193kcal
Cost $.54 per serving
Equipment
Ingredients
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 3/4 cup pure maple syrup
- 1/2 cup orange juice
- 1/3 cup melted coconut oil
- 1 1/2 cup chopped fresh cranberries
Instructions
- Preheat the oven to 350 degrees and grease a standard muffin pan.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
- Chop the cranberries in a food processor, then fold the chopped berries into the muffin batter. Transfer the batter to the muffin pan.
- Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack to room temperature before serving.
- Store in an airtight container for up to 3 days, or freeze in the freezer for later. The texture of these muffins is best on the day they're baked.
Nutrition
Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 252mg | Potassium: 120mg | Fiber: 3g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 1mg
