applesauce cranberry muffins

Amys Gluten Free Pantry

This is a twist on my staple muffin. I had some leftover applesauce and wanted to make good use of it. Adding cranberries with a layer of orange flavor adds another lovely dimension. Soft and moist with a streusel topping, these freeze great and are an instant snack for the hoards of hungry kids that descend upon my house on a regular basis.

When the kids needed a late night snack last night after they both swore to me they were full from dinner, I served them these. First thing in the morning or any time during the day, these muffins are packed with protein and flavor and are my daughter’s snack of choice before a volleyball game. I hope you enjoy them – they smell like autumn!

Prep time: 10 minutes
Total time: 35 minutes
Yield: 12 muffins

1 1/4 c. almond flour
1 c. brown rice flour
1 c. 
quinoa flakes
1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

1/3 c. oil (I use grapeseed or walnut)
1/3 c. agave nectar
1 egg
1 tsp. vanilla 

1 c. applesauce
1  c. orange-infused cranberries*

Streusel topping (optional)
3 T oil
3 T brown sugar
3 T chopped pecans or walnuts

*If you can’t find these, use regular cranberries and the zest of one orange.

  1. Preheat oven to 350 degrees.
  2. Soak dried cranberries in 1 c. boiling water to rejuvenate.
  3. Grease a muffin pan with oil and a paper towel.
  4. Mix the first seven ingredients together until well combined.
  5. In a separate bowl, mix vanilla, oil, agave nectar and egg together. Add to dry ingredients until combined.
  6. Drain cranberries and add to batter along with applesauce until thoroughly combined.
  7. Using ice cream scooper, drop scoopfuls into muffin pans. Sprinkle with streusel and bake for 22 minutes.
  8. Let cool for 5 minutes in muffin pan, then remove and allow to cool completely on rack.

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