These muffins are a perfect treat anytime of day. I enjoy eating them for breakfast as well as for an evening snack. Though I think warm out of the oven is the best way to eat them… with a little butter or strawberry jam spread on top!
The main ingredient in these tasty muffins is teff flour derived from the smallest grain in the world. Teff flour is a good source of calcium, dietary fiber, iron and protein. Cranberries provide a Vitamin C boost to the mix as well.
1/2 cup brown rice flour
3/4 cup dried cranberries (sweetened with fruit juice only)
1/2 cup honey
1/3 cup coconut oil, melted
1/2 cup almond milk
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. sea salt
Preheat the oven to 400 degrees. Place all ingredients into a large bowl. Mix with an electric mixer for 5 minutes on medium low speed. Lightly grease a muffin tin with coconut oil or use cupcake/muffin liners in each cup of the muffin tin. Fill each cup 3/4 full with batter. Bake for 20 minutes. Let cool for 5-10 minutes.
As a mother of two young kids, I strive to feed my family healthy food without sacrificing flavor or taste. I discovered my passion for gluten-free and paleo cooking after my French husband was diagnosed with Celiac Disease.
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