• Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins

    From Linda Clark, CNC
    Recipe Category All Recipes, Breakfast
    Author Christine Andrew

    Ingredients

    • 1 cup Sorghum flour
    • 1/3 cup Quinoa flour
    • 1/3 cup Tapioca starch
    • 1/4 cup Xylitol
    • 1 teaspoon Xanthum gum
    • 1 tablespoon Gluten free baking powder
    • 1 teaspoon Baking soda
    • 1/4 teaspoon sea salt,
    • 2 Eggs
    • 1 1/4 cup Mashed banana (about 3)
    • 1/4 cup Nut oil
    • 1 teaspoon Cider vinegar
    • 3/4 cup dried cranberries

    Instructions

    • Preheat the oven to 350 degrees.
    • In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    • Mix well and set aside.
    • In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    • Add dry ingredients and mix just until combined.
    • Stir in cranberries.
    • Spoon batter evenly into each cup of prepared muffin tin.
    • Let stand for 30 minutes.
    • Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    • Remove from the pan immediately and let cool completely on a rack.