Instructions
Preheat oven to 350Ā° and oil a muffin tin with avocado oil.
In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and sea salt.
Now add everything but the cranberries. (except the 2 tbsp of maple syrup). Stir until everything is combined.
Fold in the cranberries and pour evenly into the muffin tins. Bake for 2-22 minutes.
Remove from the oven and with a pastry brush, add the extra maple syrup to the top of each muffin and place back in the oven for 2 minutes. Remove from the oven, let cool and enjoy!
Ingredients
2 cups All Purpose Gluten-Free Flour
1/2 cup Coconut Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Avocado Oil (can also used melted coconut oil)
3/4 cup Unsweetened Almond Milk (or any plant-based milk)
2 Eggs
1/3 cup Maple Syrup (+ 2 tbsp )
2 tsp Almond Extract
2 cups Frozen Cranberries
Instructions
Preheat oven to 350Ā° and oil a muffin tin with avocado oil.
In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and sea salt.
Now add everything but the cranberries. (except the 2 tbsp of maple syrup). Stir until everything is combined.
Fold in the cranberries and pour evenly into the muffin tins. Bake for 2-22 minutes.
Remove from the oven and with a pastry brush, add the extra maple syrup to the top of each muffin and place back in the oven for 2 minutes. Remove from the oven, let cool and enjoy!
