CF, DF, EF, GF, GRF*, MF, NUTF, SALF, SOYF, SUF, YF
* Use almond flour for a GRF version
In a food processor, use the pulse button to crush the cranberries to tiny pieces. Mix the dry ingredients together in a bowl, then add in the wet ingredients. Taste test the batter, adding in additional stevia if needed. Thin the batter with a bit of water or non-dairy milk if needed. Fold in the cranberry bits. Pour into a 12-cup muffin tin lined with non-bleached paper cups. Bake at 350F for 30-45 minutes. Let cool, then dust with additional stevia or melted coconut oil if desired. Store remainders in the fridge. Can also be frozen.
This is a dense muffin recipe that is filling, high in fiber and of course Sugar-Free!
Buckwheat and teff have a "dark" taste while sorghum flour helps to hold the muffin together. If you don't have teff, you could use buckwheat flour instead. Rice flour could be used instead of the sorghum.
You can omit the oat bran if you like.
Raisins or chopped dates could be used instead of the cranberries to add extra fiber.
Squash or pumpkin puree could be used to replace the apple sauce.
The use of spice adds another dimension to the recipe, however the muffins will taste fine if you don't use any.
Adding coconut oil adds a healthy fat and moistness to the muffins, however is not needed.
As always, Enjoy! :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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Cat Wilson. Right-o.