With the season shifting, I am finding my way back into the kitchen to bake. I dream of pumpkin, gingerbread, and warm winter spices. These muffins came to be after I reworked an old favorite of ours to be gluten free.
These muffins are low in sugar and healthy enough to serve for breakfast alongside a green smoothie. They are delicious topped with a sprinkling of walnuts before they go in the oven, which get nice and toasted as they bake. Apple chunks or frozen blueberries stirred into the batter are just as delicious as the cranberries. And if you’re feeling extra decadent, sub the fruit for a cup of coarsely chopped dark chocolate chips.
Gingerbread Cranberry Muffins
1 1/4 cup brown rice flour
1 1/4 cup almond meal flour
1/2 cup tapioca flour
2 tsp baking powder
1 tsp salt
3 tsp ground ginger
1.5 tsp ground cinnamon
3/4 tsp ground cloves
1/4 cup honey
1/4 cup molasses
1/2 cup applesauce
1/3 cup light flavored oil (I used light olive oil)
1/4 cup sucanat (or sugar of your choice)
1 cup fresh or frozen cranberries
Preheat oven to 400 degrees.
Mix the first eight ingredients together with a whisk to combine well. In a separate bowl combine eggs, honey, molasses, applesauce, oil & sucanat. Whisk well until fully incorporated. Add the wet ingredients to the dry ingredients and stir well. Gently fold in the cranberries.
Liberally oil your muffin tins or use paper liners. Fill your muffin tins nearly full with the batter. Bake 15-20 minutes at 400F until slightly browned on top. A toothpick inserted should come out clean. Cool ten minutes before eating.
Stephinie Miner turned 30 and found her writer voice, who was happy to be let out. She moves across the country every couple of years following her sweet man. Together they’re raising four kids and dreaming of retiring young. She’s currently wondering where the time went and how she is now a mama to two teenagers. She shares creative bits, healthy food, family life and more on her blog Gypsy Forest.