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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.
Ingredients:
2 cups teff flour
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
2 eggs
1/2 cup almond milk
3/4 cup dried cranberries (sweetened with fruit juice only)
1/2 cup honey
1/3 cup coconut oil, melted
2 eggs
1/2 cup almond milk
1 tsp. vanilla extract
1 tsp. baking soda
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.
Makes 12 muffins.
This recipe is linked to WLWW, Gluten-Free Wednesdays, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Inspire Me Monday, This Week’s Cravings, Melt in Your Mouth Monday, Homestead Barn Hop, Show It Off Monday, Fight Back Friday, Food on Fridays, Fresh Bites Friday, Lunchbox Love, One Stop Shoppe Linky Party, It’s a Keeper Thursday, Tastetastic Thursday and Full Plate Thursday.
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I am passionate about healthy living and believe nutritious food can be delicious-even for those living with food allergies. I cook and bake without gluten and with limited grains and dairy. Cheers to radiant health and vibrant living!
Oh these sound wonderful! I love cranberries!
Ooh yummy I just love cranberry-anything!!
Me too! Aren't cranberries delightful?!
These look Great Laura! I think I have some cranberries in the fridge right now..I needed a muffin for this weeks lunches! I am sure I could just switch out the honey and almond milk! thanks for sharing
Laura, these muffins look so warm and delicious. I just love the addition of the Cranberries. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks for the link to Teff flour. I thought I had never heard of it, but I've definitely seen it at our health food store. I'm "inspired" to try these!
Danielle, you can switch out the honey and almond milk and replace it with the ingredients you prefer or usually use.
Miz Helen, your comments are always so sweet and uplifting!
Kenya, I highly suggest trying teff flour. I think the results will amaze you!
These sound really nutritious, as well as delicious. It's great they are so allergy friendly as well. Thank you for sharing your cranberry muffins with the Hearth and Soul hop.
Your muffins sound delicious! I haven't baked with teff flour before, I am going to have to try it out. Thanks for sharing this recipe with the Hearth and Soul Hop.
My pleasure. Have fun baking with teff!