Gluten-Free Healthy Oatmeal Cranberry Muffins {Dairy-Free}
I recommend using a 1-to-1 gluten-free baking flour in the these muffins such as Cup-4-Cup, Bob's Red Mill, or Better Batter. I used <a href="https://www.amazon.com/gp/product/B00SHY3IAA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=meanieats04-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00SHY3IAA&linkId=e34ac9b1c4279aff53ec93daf994b0c3">Bob's Red Mill gluten-free 1-to-1 flour</a>. Any gluten-free flour will work in a pinch. I use organic evaporated cane juice in these muffins, but coconut sugar will work if you want to keep them refined-sugar-free.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup chopped pecans (optional)
- 1 cup gluten-free rolled/old fashioned oats
- 1 cup unsweetened applesauce
- 1/2 cup almond milk (or milk of choice)
- 1/4 cup coconut oil or butter. melted
- 1/3 cup sugar (or coconut sugar)
- 3/4 cup gluten-free 1-to-1 baking flour
- 3/4 cup fresh cranberries (or 1/2 cup dried)
- Carbohydrate 4.49562305489418 g
- Cholesterol 21.4243055550033 mg
- Fat 11.2033777776563 g
- Fiber 0.775452796644635 g
- Protein 1.44185805509853 g
- Saturated Fat 5.29088083325767 g
- Serving Size 1 1 muffin (62g)
- Sodium 83.5558888743911 mg
- Sugar 3.72017025824955 g
- Trans Fat 0.71954347221601 g
- Calories 121 calories
In a bowl, combine the oats, applesauce, and almond milk. Let sit at room temperature for 20-30 minutes. Meanwhile you can combine the sugar, flour, baking powder, baking soda, salt, and cinnamon in another bowl. Preheat the oven to 375F. Line a muffin baking with liners or grease the muffin cups. Add the eggs, vanilla, and coconut oil/butter to the oat mixture. Stir to evenly combine. Add the dry ingredients along with the pecans and cranberries and stir until totally combined. Scoop into the muffin pan and bake for 17-20 minutes. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling. Enjoy!
