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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.