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Almond Cranberry Muffins

½ cup Tapioca flour
1 ¾ cup Freshly ground almond flour (done in vitamix blender)
½ cup Rice flour or Sorghum flour
1 tsp Xanthum gum
1 Tbsp Baking powder
1 tsp Baking soda

4 Tbsp Agave nectar
2 Tbsp Water
2 small freezer Bananas (defrosted and mashed)
1 tsp Vanilla extract
2 Tbsp Ground flax
1 cup Milk substitute

¼ cup Melted coconut oil
½ cup Dried cranberries

Mix all dry ingredients, then wet ingredients separately.  Add coconut oil to dry ingredients mixing well with fork.  Add two mixtures, mix with fork until just mixed through, add cranberries.  Spoon into muffin tins and bake at 350°18-25 min until toothpick clean.

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