1 cup gluten-free oat flour
1 cup brown rice flour
1/2 cup coconut sugar
2 tsp baking powder
2/3 cup unsweetened almond milk or light coconut milk
1/3 cup unsweetened applesauce
1/4 cup freshly-squeezed orange juice
Zest from 1 large orange
1/4 cup + 2 tbsp melted coconut oil
2/3 cup dried cranberries
Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder.
In another bowl, add the almond milk, applesauce, orange juice, orange zest and coco-nut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muf-fin batter evenly into the 12 muffin cups.
Bake for 22-24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.
Makes 12 muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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