Gluten-Free Mini Cranberry Muffins

Donna Walker

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Indulge in the perfect blend of sweetness and tartness with our Gluten-Free Mini Cranberry Muffins. These delightful little treats are designed to cater to those with gluten sensitivities, but their delicious taste will charm anyone's taste buds. These muffins come to life with a fusion of ripe bananas and organic cranberries, making every bite a burst of fruity delight. Plus, with a hint of buttery goodness from the melted butter and the binding magic of eggs, these mini muffins are a delightful, gluten-free option for your breakfast or snack cravings.

Our Gluten-Free Mini Cranberry Muffins are not only a flavorful gluten-free treat but also a healthier choice that doesn't compromise on taste. With the heartwarming aroma of baked bananas and the zing of cranberries, these mini muffins will quickly become a household favorite. Whether you're following a gluten-free diet or simply seeking a scrumptious snack, these muffins offer a delectable solution. Share them with your family, bring them to brunch, or enjoy them as a guilt-free indulgence. These mini muffins exemplify the idea that gluten-free can be incredibly delicious, and they'll have you coming back for more.

Gluten-Free Mini Cranberry Muffins

I don’t eat bread all that much (unless I bake my own) so I love having mini muffins on hand like these to get my starch in for breakfast or lunch. Eating healthy is never boring! You’re gonna love these gluten-free mini cranberry muffins, delicious, super easy to make, and have only the healthiest ingredients. Not only that, cranberries are loaded with lots of beneficial vitamins and minerals like Vitamin C, E, K, manganese, copper, and more! Sweet! Whip some up today!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 muffins

Equipment

  • 2 Large bowl
  • Mini Muffin Pan
  • Muffin Cups

Ingredients
  

  • 1 1/3 cup Bob’s Red Mill Gluten-Free all-purpose flour
  • 3/4 cup of organic cane sugar or stevia for baking
  • 1/2 cup of organic rolled oats
  • 1 tbsp baking powder
  • 1/2 tsp sea/himalayan salt
  • 2 large organic eggs
  • 1/2 cup butter, melted
  • 1 1/2 cup cups mashed ripe bananas
  • 1 cup organic cranberries (frozen or fresh)

Instructions
 

  • Combine dry ingredients in a large bowl.
  • In another bowl, beat eggs, bananas, and melted butter together thoroughly.
  • Add liquid ingredients to dry ingredients, stirring just until moistened.
  • Fold in cranberries. In greased mini muffin tins, fill cups. (Use coconut oil for greasing)
  • Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes or until tops spring back when lightly touched.
Keyword Gluten Free, healthy eating, healthy food, lose weight, Mini Cranberry Muffins, nutrition
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About the Author

Donna Walker

Donna Walker is a Health Coach and a powerhouse of empowerment, igniting the wellness journeys of women with unwavering passion. Her expertise lies in the art of weight management, where she not only guides individuals towards healthier lifestyles, but also ensures they conquer their aspirations. Donna's dedication to holistic well-being goes beyond the ordinary – she's a maestro of crafting not only compelling content but also mouthwatering recipes that tantalize the senses. With Donna by your side, you're not just striving for your best self – you're embracing it, one inspiring step at a time.

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