An easy morning muffin that my teens will eat, made with homemade apple-cranberry sauce. Most of my recipes are gluten free but I've listed options to make them non-gluten free. As always, use the highest quality and organic ingredients that are available.
Apple-Cranberry Gluten Free Muffins
Ingredients
Dry ingredients
Wet ingredients
Instructions
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Pre-heat oven to 350 F. Generously grease muffin pan with olive oil or use paper liners.
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Mix together the dry ingredients in a large size bowl and set aside.
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In a medium size bowl, whisk together your eggs for about a minute. Then add yogurt, milk, maple syrup, and vanilla extract.
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Pour these wet ingredients into the dry ingredient bowl and mix together thoroughly for 30 seconds. Mix in the homemade apple-cranberry sauce.
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Fill each muffin cup to the top. Bake for 20 minutes or until the top is golden brown and springs back to touch.
