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.
This blog is for educational and information purposes only. Please consult your trusted healthcare provider before making any decisions about your health. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.