Gluten free cranberry muffins
I have been trying to make some cranberry recipes lately given the fact that cranberries are in season. These gluten free cranberry muffins happened yesterday and they are almost gone. So good…
These gluten free cranberry muffins are the perfect snack with a tall glass of milk. They are also perfect for school lunches. Since they are not that big my kids normally take two each. They love the fact that they are not too sweet and tart all at the same time.
While I use pecans in the batter you can use any other nuts of your choice. I like to add nuts to muffins because it adds protein, minerals, vitamins and healthy fats. I have used walnuts and pistachios before and they both work rather well.
For the milk of choice I used Silk unsweetened almond milk, which is the milk that we mostly drink. I love the fact that Silk is enrolled in and verified by the Non-GMO Project. A little piece of mind for the family.
I always choose unsweetened Silk varieties, as I like to have control over the sweetness of what it is that we eat.
These little beauties are only 180 calories of pure goodness. If you are having them for breakfast they will keep you full for a while. They are also great in soluble fiber, which naturally lowers cholesterol!
I am also trying to incorporate many more video recipe to my recipes so here it is one of the many I have done already. I hope it helps you on the process a little bit on how to make the muffins.
Well I hope you are having a good week thus far. I am trying to start my Christmas baking shortly so will see how that goes.
Gluten free cranberry muffins
Miryam's original recipe
Yield: 20 minutes
Total Time: 16 muffins
- 2 ripe bananas, mashed
- 1 eggs
- 1/3 cup coconut oil, melted
- 1/2 cup low fat organic milk
- 1/3 cup unrefined sugar
- 1 cup brown rice flour
- 1 3/4 cup gluten free rolled oats
- 3 teaspoons aluminum free baking powder
- 1/4 cup pecans, chopped
- 1- 1 1/2 cup fresh cranberries
- Pinch of cinnamon
Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.
In a bowl, with a wire whisk, combine bananas, milk, oil, sugar and egg. You can also use a stand mixer. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in cranberries and pecans.
With a medium cookie scoop, fill each muffin cup 3/4 of the way. Bake for 25-30 minutes or until tester comes out clean.
Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.
This conversation is sponsored by Silk. The opinions and text are all mine.
These are perfect for an early start!!
Miryam, I really enjoy your sharing of good information and have recommended your site to others. Just have a couple suggestions/desires for your hopeful consideration: a) lower the fat/cholesterol per serving and b) increase the font size (and darken the gray) of the text for printing (improved readability).
While I know it’s difficult to keep the carbs down while also fat/cholesterol, it’s an admirable goal for insulin control. Am a fan of the Zone eating plan, thus mindful of the nutrition-label information.
Yes please to beautiful, cranberry studded muffins as part of a balanced breakfast! I’d like 1 (ok, 3!).
These muffins look so hearty! I’d happily eat these for breakfast!
I’ll take a cup of coffee and one of these to go tomorrow for breakfast tomorrow! Your pictures are beautiful!
First time visiting your blog, it’s wonderful! I now have so amny recipes to share in addition to my own. I think these have the perfect amount of healthy fat and fiber to help keep you full as well as control blood sugar :)
I went a little crazy when I spotted fresh cranberries at the store, so now I have a ton that I need to use up! This sounds like the perfect recipe to do just that!
These muffins look so good for a breakfast on the go. I need these in my life asap!
These are some beautiful looking muffins, and they look perfect for breakfast on-the-go! Yum!