Vegan Grain-Free Cinnamon Cranberry MuffinsAdapted from Healthful Pursuit's, Vegan Grain-Free Cranberry Sauce Muffins
Makes 18 muffins
1½ cup Bob's Red Mill Gluten Free Flour Mix
¾ cup arrowroot starch
½ cup ground flax seed
1 Tablespoon cinnamon
1½ teaspoons baking powder
1½ teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup chopped walnuts (optional)
14oz can organic whole berry cranberry sauce (approx. 1 1/2 cups)
¾ cup sucanat (plus extra to sprinkle on top of each muffin)
½ cup plus 1 Tablespoon almond milk (or other nondairy milk)
¼ cup plus 2 tablespoons grapeseed oil or other mild oil
1 Tablespoon good vanilla extract
Preheat your oven to 350F and line your muffin tins. My yield was 18, so I used two muffin tins and baked them off at the same time.
Combine the dry ingredients together with a whisk and set them aside.
Whisk together the wet ingredients then pour them into the dry and fold together until just incorporated.
Spoon the batter into your prepared muffin tins and sprinkle with sucanat.
Bake for 15-16 minutes, until a toothpick comes out just barely clean. Cool the muffins on racks.