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Cranberry Cornbread Muffins – Gluten Free

 1 cup + 2 tablespoons Milk (I used fat free milk)
 1/2 cup unsweetened Apple Sauce
 2 large Eggs, whisked
 1/2 cup pure Maple Syrup
 1 teaspoon pure Vanilla Extract
 1 cup Gluten Free Oat Flour
 1/2 cup fine ground Corn Meal
 1/2 cup Almond Flour
 3 teaspoons Baking Powder
 6 tablespoons unflavored Benefiber® Powder
 1/2 teaspoon fine Sea Salt
 1 cup dried Cranberries (toss with 1 tablespoon oat flour)
1

Pre heat oven to 375 degrees F with the rack in the middle. Spray a muffin pan(s) with cooking spray or line with muffins liners.

2

In a large bowl combine milk, apple sauce, eggs, maple syrup and vanilla. Once well combined stir in flours, baking powder, salt and Benefiber®. Fold in dried cranberries. Divide batter among muffin cups and bake for 18-20 minutes, until a wooden skewer comes out virtually crumb free.