Gluten Free Cranberry Rhubarb Pecan Muffins

June 26, 2016

One of my favorite Gluten Free muffins thus far!

1 1/2 cups Gluten Free flour blend
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
2/3 cup honey
1 egg
1/3 cup applesauce
1/3 cup water
1 Tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup coconut oil
2 1/2 cups rhubarb, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans

1. Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with muffin liners. 2. Combine the dry ingredients in a bowl. 3. Whisk the wet ingredients in a bowl. 4. Mix the wet ingredients into the dry, adding the rhubarb, cranberries and pecans. 5. Using a large cookie scoop, fill muffin tins 3/4 full. 6. bake for 30 minutes or until golden brown on top. 7. Remove muffins from pan and allow to cool. 8. ENJOY!

Nutritions

Calories
78

Sodium
87mg
3% DV

Fat
3g
6% DV

Protein
0.7g
1% DV

Carbs
10g
3% DV

Fiber
0.8g
3% DV