Whole Grain Gluten-Free Oatmeal Cranberry Muffins
These hearty muffins are chock-full of healthy goodness and fantastic flavor. I think they taste best warm with a small pat of butter or a drizzle of honey (or both). Or try them with a dollop of your favorite marmalade.
Equipment
Ingredients
- 1 cup all-purpose gluten-free flour blend
- ¼ cup millet flour
- 2 tablespoons buckwheat flour
- 2 tablespoons almond flour
- ¼ cup flaxseed meal ground flaxseeds
- 1 cup certified gluten-free oats
- ½ cup packed brown sugar or sucanat or date sugar if desired
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon xanthan gum omit if your flour blend contains it
- ½ cup walnuts finely chopped (use a food processor if you have one)
- ½ cup dried cranberries unsweetened or fruit juice sweetened
- 1 cup light sour cream
- 1 extra large egg lightly beaten
- 1 banana peeled and mashed
- ½ cup unsweetened applesauce
- ¼ cup honey
Instructions
- Preheat the oven to 400°F and line a 12 cup muffin tin with paper liners (or grease well).
- Mix the all-purpose gluten-free flour, millet flour, buckwheat flour, almond flour, flaxseed meal, oats, brown sugar, baking powder, baking soda, sea salt, cinnamon, xanthan if using, walnuts and cranberries in a bowl and whisk to combine.
- Stir in the sour cream, egg, mashed banana, apple sauce and honey with a rubber spatula until evenly incorporated.
- Evenly distribute the batter in the prepared muffin tin (I like to use an ice cream scoop for this). Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Nutrition
Serving: 1muffinCalories: 250kcalCarbohydrates: 41gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 285mgPotassium: 200mgFiber: 4gSugar: 21gVitamin A: 93IUVitamin C: 1mgCalcium: 106mgIron: 2mg
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