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!
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.