Gluten Free Cranberry Muffins

The most important thing about muffins are how moist they are.

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At least, in my opinion.

Think about it: if muffins aren’t moist, then really what are they other than dense bread? Dry muffins are all but unbearable, and take at least 1 glass of milk to wash down. However, you do have to ensure your muffins aren’t so moist they’re gummy or too crumbly, because that’s also not very enjoyable.

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So really, you need a nice, moist yet hearty muffin with a touch of sweetness. That’s also not crammed with sugar, gluten, or lactose (if you’re health-conscious, gluten/lactose intolerant, that is).

Because, guess how many calories and how many grams of sugar are in a classic Cranberry Muffin? No really, guess.

Over 400 calories and 31 whole grams of sugar!

I’m sorry, but in my eyes no muffin, no matter how moist, is worth 1/4th of your daily calories.

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Additionally, the current Dietary Guidelines for Americans suggests that people eat less than 50g of added sugars a day. Are you willing to let one muffin be over 60% of your daily sugar intake? So much for your dessert tonight!

Well, what if you could avoid this added sugar problem altogether, and still achieve a muffin that is moist, sweet, and overall delicious?

This muffin just became your new best friend!

These cranberry muffins are gluten free, dairy free, and butter-free. They contain honey as a natural sweetener, instead of highly processed white sugar, and only 11g sugar per muffin– 20g less than a classic cranberry muffin! These muffins are also about 190 calories each and made with whole grains, meaning they’ll fill you up until lunch time, without being super calorie-heavy.

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Now let’s just talk about the taste of these muffins for a second, as we’ve established they are extremely moist and healthy for you. I chose to use all spice in this recipe because it provides a nice nutty, spiciness that can’t be mimicked by simple cinnamon. Additionally, the honey, vanilla, and coconut oil add a nice bit of decadence to this recipe, that makes the muffins seem even more like dessert-for-breakfast.

But again, without all the sugar, milk, and gluten.

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What could be a better way to start your day?

Gluten Free Cranberry Muffins

  • 1 c gluten free baking mix
  • 1/2 tsp all spice
  • 1/2 tsp vanilla extract
  • 1 egg
  • 2-3 tbs honey
  • 1/3 c almond milk
  • 2 1/2 tbs coconut oil
  • 1/2 c cranberries (I prefer to use reduced sugar cranberries)
  • 2 tbs white chocolate chips (optional)

Preheat oven to 375°F. Line a cupcake tin with cupcake liners and grease lightly. Add gluten free baking mix, all spice, vanilla, egg, honey, milk, and melted coconut oil to a bowl and stir until fully combined. Fold in cranberries and white chocolate chips (if desired). Scoop batter into cupcake liners. Bake for 18-20 minutes, or until golden brown and an inserted toothpick comes out clean. Let cool for about 10 minutes. Enjoy!

Nutritional Information (from myfitnesspal.com)

Calories: 190

Fat: 8g

Carbs: 28g

Protein: 3g

(Yields 6 muffins)

Nutrition information does not include white chocolate chips. If included, it reads as: 213 calories, 10g fat, 31g carbs, 3g protein.

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