APPLE CRANBERRY GINGER MUFFINS
When the weather gets cold, to me that means it’s time to bake. There’s nothing like a hot oven and the rich smell of freshly baked cookies, bread, or muffins when it’s too cold to do anything else.
Unfortunately, baking for me usually means eating too many carbs, so I have to cut corners somewhere if I’m going to be able to do it. Creating healthier versions of my favorites is the way to do that. These gluten-free muffins are an example. Made without refined sugar, they are Paleo-friendly, and full of fiber and nutrients.
To start with these, I made a quick (I’m talking done before your oven is preheated!) apple sauce with cranberries and honey, and then blended everything together in my blender to make it fast and easy to get these in the oven. Made with coconut flour, avocado oil, and rich wintery spices, these are sweet, spicy, and dense.
- Preheat oven to 400 degrees F. Spray a muffin pan with cooking spray.
- Put the apples, lemon juice, cranberries, and honey in a medium saucepan. Add enough water to cover about halfway and bring to a boil. Simmer for about 10 minutes, until apples are broken down. Transfer mixture to blender and blend until smooth. Allow to cool for 10 minutes.
- Add the remaining ingredients to the blender and blend on low until mixed well.
- Pour the muffin mixture into the pan until the cups are about 3/4 full.
- Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.
Download this recipe in easy to print PDF format:Apple Cranberry Ginger Muffins