Delicious and Healthy Gluten-Free Cranberry Walnut Muffins Recipe

These gluten-free cranberry walnut muffins are a perfect blend of sweet and tart flavors, with a crunchy texture from the walnuts. They are great for breakfast, as a snack, or even as a dessert. Easy to make and perfect for those with dietary restrictions.

Ingredients

• 2 cups gluten-free flour blend
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. Add the dairy-free milk, melted coconut oil, and vanilla extract to the dry ingredients, and mix until just combined.
4. Fold in the cranberries and chopped walnuts until evenly distributed.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and enjoy!

Interesting Facts