Gluten Free Recipes
Gluten Free Almond Cranberry Muffin Recipe
We enjoy muffins as a great on-the-go breakfast or snack. Unfortunately, most pre-made muffins are loaded with sugar and carbohydrates. Making your own gives you control of ingredients and allows you to create a healthier muffin for your family.
Of course, they are still muffins, and eliminating carbs and sugar completely isn’t very realistic. This recipe cuts down on the amount of carbs and increases the amount of protein by using almond meal or flour for part of the total flour used. I like this compromise because it results in a nice looking muffin that my kids like.
I use a moderate amount of sugar in this recipe. You can’t go hog wild with eating these, but you can be sure they contain less sugar than the cake-like muffins you will find at the store. You can even try cutting back on the sugar a little, but keep in mind that it will affect the texture as well as the sweetness.
Almond Cranberry Muffin Recipe
- 1 cup almond meal/flour
- 1/2 cup sweet rice flour
- 1/2 cup + 2 Tablespoons potato starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup melted coconut oil or vegetable oil
- 1 cup milk or milk substitute
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup dried cranberries
- Preheat oven to 400°.
- In a mixing bowl, combine the almond meal, sweet rice flour, potato starch, tapioca starch, xanthan gum, baking powder, baking soda, salt and sugar with a whisk.
- In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
- Pour the oil into the dry ingredients and gently mix with a fork.
- Add the milk mixture and stir with a fork until mixed together and moistened.
- Use a spatula to fold in the cranberries, scraping the sides and bottom of the bowl as you fold.
- Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.