Cranberry Cornbread Muffins (Gluten Free)
These Cranberry Cornbread Muffins are so light and fluffy with a hint of sweetness. This version is Gluten Free and soooo delicious!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
- Category: Dessert
- Cuisine: Gluten Free, Vegetarian
Ingredients
Units
Scale
- 3 Tbs melted Coconut Oil
- 1/3 cup Unsweetened Applesauce
- 1/4 cup Honey
- 1 Egg
- 2 Tbs Truvia Sugar, if using regular sugar double it
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1 cup Unsweetened Coconut Milk
- 1 cup Stone Ground Cornmeal
- 1 cup Gluten Free Flour Blend, I used Bob’s Redmill 1:1 Gf baking flour
- 1 cup dried Cranberries
- Non-stick cooking spray
Instructions
- Preheat oven to 350 degrees.
- Spray 12 cup muffin tin with non-stick cooking spray.
- In medium bowl add in Coconut Oil, Applesauce, Honey, Egg, Sugar, and whisk together until smooth.
- Add Salt, Baking Soda and stir.
- Add Coconut Milk and stir.
- Add Cornmeal and Flour, stir until combined.
- Add in 3/4 cup of Cranberries, stir until combined.
- Pour batter evenly into muffin tin cups.
- Sprinkle the top with remaining 1/4 cup of Cranberries.
- Bake 18-20 minutes.
- Enjoy!
