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Apple-Cranberry Gluten Free Muffins

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.

Cook Time 20 mins
Total Time 20 mins
Difficulty: Beginner
Dietary: Gluten Free, Nut Free, Vegetarian
Ingredients
    Dry ingredients
  • 2 1/2 cups gluten free pancake and waffle mix (such as Wild Roots Ancient Grains, or any other GF mix or regular whole wheat pancake mix)
  • 1/2 cup organic golden flax meal
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp sea salt
    • Wet ingredients
  • 2 organic eggs
  • 1/2 cup plain low fat yogurt (do not use non-fat)
  • 1 cup organic low fat milk (or any other organic non-dairy milk: soy, almond, hemp)
  • 1/2 cup organic real maple syrup (or honey, agave nectar)
  • 2 tsp real vanilla extract
  • 1 tsp orange zest
  • 1 cup homemade apple-cranberry sauce (or apple sauce)
Instructions
  1. 1
    Pre-heat oven to 350 F. Generously grease muffin pan with olive oil or use paper liners.
  2. 2
    Mix together the dry ingredients in a large size bowl and set aside.
  3. 3
    In a medium size bowl, whisk together your eggs for about a minute. Then add yogurt, milk, maple syrup, and vanilla extract.
  4. 4
    Pour these wet ingredients into the dry ingredient bowl and mix together thoroughly for 30 seconds. Mix in the homemade apple-cranberry sauce.
  5. 5
    Fill each muffin cup to the top. Bake for 20 minutes or until the top is golden brown and springs back to touch.
Read it online: https://www.bwellayurveda.com/recipe/apple-cranberry-gluten-free-muffins/

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