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