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Gluten-Free Cranberry Ginger Muffins

You may be surprised to hear that there is always a baked good offering on my countertop. From gluten-free brownies to banana bread and chocolate chip cookies, none are hard to find in my home. Having a treat around as an option actually makes me even less likely to devour it. It’s also a request of my fianc? and kids, but an easy one to accomodate because it’s easy to make gluten-free, dairy-free and low sugar desserts these days. Recently, we tested these cranberry muffins spiced with fresh ginger using gluten free flour and almond meal. The result, a delicously moist and flavorful bite that you can have for breakfast or a late night bite.

Cranberry Ginger Muffins?

Makes 10-12 muffins

1 egg (or one egg replacer)
1/2 cup coconut palm sugar
1.5 T. grated fresh ginger
1/3 cup ghee or coconut oil
1/2 cup almond milk
1/2 cup canned full-fat coconut milk
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups gluten-free baking flour
1/2 cup almond flour
1 cup fresh or frozen cranberries
1 cup roughly raw walnuts


Preheat oven to 350 degrees.

Mix dry ingredients in a medium bowl. Mix wet ingredients in medium mixing bowl. Fold dry and wet ingredients together. Add cranberry and walnuts, fold.

Fill lined muffin tins 2/3 way full. Bake for 18-22 minutes.



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