Gluten-Free Orange Cranberry Spice Muffins
2016-05-10 22:03:40
Yields 12
Nutrition Facts
Serving Size
69g
Yields
12
Amount Per Serving
Calories 208
Calories from Fat 59
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 154mg
6%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
5%
Sugars 19g
Protein 2g
Vitamin A
0%
Vitamin C
5%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup fresh or dried cranberries
- 1 3/4 cups gluten free all-purpose flour (My favorite is Sarah's gluten free flour blend)*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp pumpkin spice
- 1/2 cup unsweetened coconut milk
- 1/2 cup fresh orange juice
- 1 tablespoon apple cider vinegar
- 1/2 cup organic sucanat or regular sugar
- 1/4 cup coconut oil, melted
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray.
- In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside. Sift together flour blend, baking powder, baking soda, and salt. Set aside.
- In large mixing bowl, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries. Scoop batter into prepared muffin tin.
- Bake for 17-19 minutes or until golden brown and firm to the touch. Remove from pan and allow to cool on cooling rack. Store in air-tight container for up to a week.
Notes
- You can find the recipe for Sarah's gluten free flour blend on her website.
Adapted from Sarah from sarahbakesgfree.com
Adapted from Sarah from sarahbakesgfree.com
Busy Spoons https://www.busyspoons.com/
